|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Observed one (1) bag of unwashed onions stored above cut and washed zucchini and sauces in WIC. CDI - PIC rotated unwashed onions to lower available storage in WIC.
Note: EHS observed raw shell eggs stored above ready to eat, labeled employee food in WIC. As these items are not served to customers, this is not a line item violation. However, it is recommended that raw animal food not be stored over employee food. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nine (9) servings of TCS foods, including crab sticks, cream cheese, cooked shrimp, cut tuna, and cut salmon) in sushi prep top above the fill line at temperatures ranging from 45F to 50F. PIC stated that this item had been placed within the prep top over night and had been stored improperly. CDI - PIC voluntarily disposed of out of temperature food. REPEAT.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 one (1) bin of salt (used to scour cook ware during cleaning, based on conversation with PIC) stored without labeling. CDI - EHS labeled container using dry erase marker. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) single service article stacks (to go boxes and lids at grill prep table shelving, one stack of to go boxes at self service shelf) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one (1) ceiling tile in front of door exit with droplets of water dripping onto the floor at its corners. No food or equipment was observed as being in danger of being contaminated; no water was observed pooling on floor at time of inspection. Repair or replace ceiling and tiles such that no moisture accumulation can occur within the kitchen. |