|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at coffee bar handsink, and in serving kitchen handsink. Handwashing signs provided during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in serving kitchen. PIC will put in a maintenance request to add dispensers.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink in the serving kitchen. PIC will put in a maintenance request to add dispensers.
5-205.11 (A),(B) Maintain access to handsinks. -Pf Observed employee rinse off a towel in the handsink. CDI: Employee was educated on handsinks only being for handwashing. REPEAT VIOLATION |
|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (F) Upon receipt, TCS food shall be free of evidence of previous temperature abuse. Pf Observed food(chicken, pork chops, flounder, and potato salad) delivered from food truck Sandra Lee’s Country Kitchen 031278 to be above 41F. Food truck operators are contracted to serve several items today. Follow up with this facility regarding catering will occur. CDI: Products were voluntarily discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety observed unwashed produce stored over ready to eat produce in walk in cooler. CDI: Produce reorganized. |
|
22
|
1.50
|
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 reach in cooler in coffee bar area holding items above 41F. CDI: Products voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on prepared items held in coffee bar display cooler. Items are used until they are sold or until they are out of date. These items are not prepared daily. CDI: EHS and PIC discussed date marking items under neath of the display plates to keep up with the dates. Observed no date mark on open bag of spring mix that PIC stated was opened on Friday. CDI: Product dated. Observed Cole slaw from 2/23 in walk in. CDI: Product voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no micro-ingredients listed on several packaged items that are made in-house. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
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 unwashed produce and employee coffee stored over clean pans. CDI: Items removed. |