|
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 trash can blocking handsink. - CDI - PIC relocated trash can. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT - Observed raw chicken and pork stored above large container of RTE sauce in walk-in cooler. - CDI - Education provided. PIC relocated sauce.
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. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw pork in walk-in cooler. - CDI - Education provided. PIC relocated raw chicken below raw pork. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 shoyu oil and black garlic oil holding below 135F on prep table. Per PIC, shoyu oil is made from cooking down chicken, and the black garlic oil is heated with fresh garlic. Shoyu oil and black garlic oil must be temperature controlled at 41F or below, 135F or above, or placed on time. PIC stated both items are typically hot held on the grill. - CDI - PIC reheated items to above 165 and placed on grill to hot hold. Place items on time if held on prep table at ambient temperature. |
|
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 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. - REPEAT - Observed spicy mayo holding and por bun sauce above 41F in various locations throughout kitchen (see temperature chart). Facility uses commercially packaged mayo in both sauces that states refrigerate after opening on packaging. Spicy mayo and por bun sauce must be temperature controlled at 41F or below, 135F or above, or placed on time. EHS recommends placing individually packed spicy mayo on time and keeping squeeze bottles of both sauces under refrigeration. - CDI - PIC moved spicy mayo squeeze bottles to lowboy and placed individually packaged spicy mayo on time. PIC voluntarily discarded por bun sauce due to it being held in flip top unit overnight. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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 - PIC unable to locate TPHC written procedures. Observed bean sprouts being held on time and properly labeled. EHS provided PIC with TPHC written procedures form via email. Include spicy mayo on procedures if to be held on time. - VR - Verification required within 10 days to ensure written procedures form has been completed and is maintained in facility. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed raw chicken thawing at ambient temperature on prep sink. - CDI - Education provided. PIC placed chicken under running water to continue thawing. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phone and headphones stored on ledge of flip top unit. Do not store employee belongings above food or on food prep surfaces. - CDI - PIC removed employee belongings. |