|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored at hand sink near 3 compartment sink. CDI, items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in tortilla room. CDI, paper towels provided. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 macaroni, ground beef, and oxtail hot holding below 135F. CDI, items reheated to 165F. |
|
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 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 cabbage salad and pork ribs cold holding above 41F. Observed date mark of 8/21 on pork. Employee states cabbage salad was made today at 12:30. CDI, pork discarded and cabbage moved to walk in to cool. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on salsa verde, salsa roja, cabbage salad, cooked pork, nopales, Pico, hot dogs, and sliced ham. Employee states salsa’s and Pico were made yesterday, packs of hot dogs and ham opened today, pork was cooked on Sunday, nopales were cooked on Monday, and cabbage salad was made today. CDI, pork discarded by PIC, all other items date marked. EHS educated PIC on date marking. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors in back kitchen area, under prep tables, and inside WIC’s. CDI, floors cleaned during inspection. |