|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee prepare food for customer, handle cash register, change gloves without washing hands, and begin preparing food for another customer. - CDI - EHS discussed when handwashing is required with PIC. PIC educated employees on when to wash hands. Employee washed hands and changed gloves.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee prep raw lamb meatballs, place lamb in oven, change gloves without washing hands, and begin prepping vegetables. - CDI - Employee washed hands and changed gloves.
*NOTE: EHS recommends retraining all staff on when handwashing is required. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. - REPEAT - Observed eggplant cooling at room temperature on prep table. Per PIC, eggplant was cooked right before EHS arrived. PIC stated normal procedure is to allow it to cool at room temperature and then place on serving line where it is placed on time. Also observed sundried tomato salad cooling in walk in cooler tightly covered. - CDI - EHS discussed proper cooling methods with PIC. Eggplant must be cooled using approved methods and not at room temperature. PIC moved eggplant to walk in cooler to cool. PIC uncovered sundried tomato salad to allow for proper cooling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed 2 squeeze bottles of oil not labeled. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf - REPEAT - Observed when dish machine running three compartment sink unable to meet hot hot water demands. - VR - Verification required within 10 days. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leaking pipes under 3 compartment sink and dish machine sink. Also observed faucet on 3 compartment sink broken. Repair leaks and replace faucet. |