|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed register area handsink without posted handwashing signage. CDI - EHS provided establishment with handwashing signs in both English and Spanish. No other availability or handwashing violations were observed during inspection. |
|
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 Observed packaged ground beef patties stored above bread on WIC shelving. CDI - Ground beef patties were rotated to readily available proper storage shelving. EHS provided establishment with storage order document.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed rewrapped pork chops, steak, and packaged ground beef stored in the same plastic tub in the WIC. CDI - Pork chops and steak were moved to a separate, readily available bin.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) packages of ready to eat cheese stored below unwashed produce in the WIC. CDI - EHS and PIC reorganized storage of WIC to prevent potential contamination.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately seven (7) containers, including oil bottles and salt shakers, throughout kitchen area without effective labeling. PIC and EHS discussed usage of station labels and direct labeling to identify working container contents. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep table during inspection. CDI - Wiping cloth was rotated to readily available labeled sanitizer bucket. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bin of gravy in grill side prep unit underside with spoon handle close to contacting the food and plastic to go cup stored within. CDI - Spoon was elevated out of the gravy to prevent any potential contamination. PIC voluntarily disposed of plastic to go scoop. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) cardboard sheets stored on the floor of the WIC. Remove and, if necessary, replace with non absorbent non slip floor covers. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed multiple trash bins in female restroom, but no covered trash receptacle. Provide at least one covered waste bin in female restroom. |