|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back kitchen area. CDI - Paper towels provided. - 0 - |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored above liquid margarine in walk in cooler. CDI - Storage order rearranged. - REPEAT - 1.5 -
* Facility has improved overall with storage order. This was only instance during inspection. Points remain the same. *
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of Shirmp and cucumber stored on top of lettuce in reach in cooler. CDI - Items were unstacked. Be sure to place barrier (plastic wrap) inbetween food items to protect from contamination when stacking. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes in prep tops reading 44F. Ambient temp of both units reading 39F. CDI - Ice added to ingredients. EHS observed sticky rice being held out at room temperature - items were not on TPHC sheet. CDI - sticky rice was labeled and added to TPHC procedures. - 1.5 - |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed times not written for items keep on TPHC. Facility is open from 11-3 and from 5-9 so they have been discarding at that point. EHS discussed need to times to be physically written down. CDI - Times were marked on white board on walk in freezer, below where they mark the pull/thaw dates for soups. Be sure to write times every day once items are removed from temperature control. - 1.5 - |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked chicken and cooked broth cooling covered inside of walk in freezer. CDI - Items were uncovered to allow proper air flow for cooling. - REPEAT - 1 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in facility. - 0 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C) Observed cardboard lining shelf in kitchen area. Replace cardboard with non-absorbent material such as foil, parchment paper, rubber mats, etc. - 0 - |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charging on top of sauce containers in dry storage. Observed employee speaker stored above facility food items in dry storage. - 0 - |