|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. PIC, Ron, has taken class but is awaiting scores and/or certificate. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee handle raw fish and then wash hands for approximately 5 seconds before rinsing and then using freshly cleaned hands to turn off unclean water paddles. CDI- EHS directed employee to wash hands using full hand wash process and to turn off water using the paper towel. Hands re-washed. |
|
10
|
0
|
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 mop bucket placed in front of back area hand sink blocking access to knee paddles which control water supply. CDI - bucket removed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 house made banana pudding cups in ice bath on front line holding at 48f. Ice/water level very low and not effective for cold holding. CDI - pudding allowed to remain until end of 4 hours and then discard.
REPEAT - no point escalation as all cold holding equipment working properly and all other TCS foods found to be below 41f. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of unlabeled purple chemical in back area and in storage closet PIC identified as Scout detergent. CDI - bottle labeled. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored as clean stacked together wet. Air dry pans before stacking together. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed upright freezer #3 with damaged front plate between the doors preventing doors from complete seal. Excessive frost buildup and ice accumulation in unit due to warm air entry. Repair. REPEAT - no point escalation as repair issues noted previously have been corrected. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small leak from 3 part sink drain line. Repair. Observed knee paddle controls for cook line hand sink not turning off after use - employees must manually pull paddle to turn off water. Repair. |