|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee handle unclean faucets at 3 part dish sink and then return to line and don gloves to begin working with food without washing hands. CDI - EHS directed employee to wash hands and change gloves. |
|
10
|
1
|
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 available at hand sink in back prep area or at hand sink in dish area. CDI - towels replaced.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plastic cup and flatware in basin of hand sink at dish area. CDI - items removed. Do not use hand sinks for purposes other than washing hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 fish stored directly above grilled lemon garnishes in WIC. CDI - lemons discarded.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of cut and washed Brussels sprouts stored under unwashed produce in WIC. CDI- sprouts relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple employees wearing food handler gloves touch face, adjust face masks, and/or don aprons and adjust clothing then return to food handler activities using same soiled gloves. CDI - EHS directed employees to change gloves and wash hands. Gloves changed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water sanitizing dish machine reaching maximum temperature of 155f on EHS calibrated dish thermometer. Rinse water temperature showing highly variable between 145f - 155f but never reaching proper temperatures for sanitizing. CDI - EcoLab technician arrived on site during inspection and repaired electrical component so that booster heater is operating properly.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed double handled cheese knife/cutter stored hanging on wall with food residue present. Can opener observed with dried food residue on blade and mechanism. CDI - PIC relocated to dish for re-cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items holding above 41f in line rail. See chart. Items stored in WIC overnight and placed back into line approximately 1 hour prior. PIC noted that rail may have been turned on late and may not have fully chilled prior to placing food into the unit. CDI - items placed into blast chiller to quickly return to 41f and then return to rail once fully chilled. Ensure cold holding equipment is set up and operating properly before use. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 garlic oil holding at room temp grill side at line with no time indicated. CDI - time applied. Follow written procedures when holding TCS foods using TPHC. REPEAT. No point escalation as this was only item not properly timed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed various pans of in use tongs and spatulas with visible food debris present holding in water less than 100f at grill area. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet stacked plastic and metal containers in dish area. Air dry pans before stacking. REPEAT |