|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Handsink was turned off because of a leak. CDI- Turned on. Keep handsink on so employees can wash their hands. REPEAT.
6-301.11 Provide soap for handwashing at each handsink. -Pf
No soap at server station handsink. CDI- Provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
No paper towels at server station handsink and bar handsink. CDI- Provided. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
Yes |
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. TPHC procedure template may be found at: http://meck.co/FoodSafety
Facility is keeping meat hot on TPHC but does not have TPHC procedures or times. CDI- Discussed with PIC and paperwork given. VR. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 .
Boiled eggs cooling in flip top. CDI- Moved to WIC. REPEAT. Improvement noted. |