|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off wiping cloth inside of handsink. CDI - Discussion with PIC regarding hand sink use. Hand sink may only be used for hand washing. - 0 - |
|
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 above ready to eat crab stick in walk in cooler. Observed cheesecake stored below raw fish that has been re-wrapped from commercial packaging in walk in freezer. CDI - Storage order rearranged. - 1.5 -
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwrapped, cut cabbage stored on bottom of prep unit without any wrapping. CDI - Cabbage discarded. PIC placed new cabbage in food safe container. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw crab mix and raw tuna cooling tightly covered in prep unit that has a cooling rate of 0F in 20 minutes. CDI - Items were unwrapped and moved to the cooler for rapid cooling. - 1.5 - |
|
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 kale and edamame stored at room temperature in kitchen area. CDI - Items moved to cooler as they had only been out for 30 minutes during their rush. Maintain items in cooler when not in use. - 0 - |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 crab mix and tuna cooling tightly covered in prep top. CDI - Items uncovered and moved to WIC to be rapidly cooled. - 0 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of sushi ginger stored on floor in walk in freezer. - REPEAT - 1 -
* Points remain the same due to significant improvement in storage all around * |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scooped stored inside of sugar container. CDI - Scoop removed. - 0 - |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked at dish drying area. CDI - Items unstacked.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board and metal tray stored on floor near hand sink. CDI - Items moved to dish machine to be washed/ rinsed/ and sanitized. - REPEAT - 1 - |