|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing hands at food prep sink using provided hand soap. CDI - EHS directed employee to wash hands at readily available handsink. Observed effective corrective handwashing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed one (1) hand soap container stored at prep sink. CDI - EHS rotated hand soap to proper chemical storage area and redirected employees to handsink for hand washing.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at kitchen area handwash. CDI - EHS affixed hand washing sign above kitchen area hand sink and provided extra hand washing signage to the establishment in case of a need for replacement. REPEAT.
Note: EHS observed two (2) empty wall mounted soap dispensers above prep sink and 3 compartment sink. Establishment is advised to remove handsoap dispensers to avoid employees improperly washing hands at non-handsinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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. EHS observed five (5) packages of sealed pork belly stored below chicken with WIC. PIC elaborated that pork belly had been placed during recent delivery. CDI - EHS and PIC relocated sealed pork belly to readily available higher shelving in WIC. EHS and PIC discussed and reviewed storage order document posted in WIC.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed prepared sanitizer in 3 compartment sink at an ineffective concentration for cold water sanitization (less than 50 ppm.) CDI - EHS added additional readily available chlorine solution until a concentration of greater than 100 ppm was observed. EHS and PIC discussed proper preparation of sanitizing solutions for food contact surfaces.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed effective use of TPHC in establishment for both fried food items (fried chicken and fried sweet potato) as well as items removed from cold holding and placed at prep table (boiled marinated eggs, bamboo shoots, Chasu pork, etc.) All items were marked with correct four hour hold times (11:30 to 2:30). However, when reviewing facility stored TPHC instructions, only fried food items instructions were listed. CDI - EHS and PIC discussed expanded TPHC procedures within the facility. TPHC document was updated to include items removed from cold holding and held at prep table.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household pesticide stored at rear exit of kitchen. CDI - PIC and EHS discussed approved pesticide options. PIC voluntarily disposed of pesticide in outdoor garbage. |
|
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 cardboard sheet stored on top of recently cleaned grease trap, acting as shelving for chemical containers. Remove absorbent material. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed non-facility litter (bed frame) stored at dumpster pad. Contact facility management and/or waste management company to remove excess litter and prevent accumulation. |