|
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
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Ensure that team members are actively washing hands after handling raw food and moving on to other foods such as ready to eats. Observed an employee handling salmon and moving to ready to eat with only a glove change in between. CDI- Employee was asked to wash hands and educated during the inspection by PIC. Observed another cook walk in to the back room and return with the same gloves. Ensure that team members are washing their hands in between the change of tasks. CDI- PIC asked cook to rewash hands during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed bar sink without a handwashing sign present during the inspection. Observed a handwashing sink with a squeegee stored inside in the dish room during the inspection. CDI- Squeegee was removed during the inspection by the PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed ice scoop catch with microbial growth inside. Observed build up attached to meat saw inside of walk in cooler. Ensure that ice scoop catch is being cleaned on a regularly to prevent build up inside. CDI- Ice scoop and catch was washed, rinsed, and sanitized again. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk container of sugar without lid present. CDI- Lid replaced during inspection by PIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making contact with pasteurized crab meat inside of the reach in drawer. CDI- Scoop was removed during the inspection by PIC. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the machine. CDI: Employee educated.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plasti containers stored as clean. Food establishment shall implement pyramid stacking to allow proper air flow. REPEAT VIOLATION |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to go trays left open ended during the inspection. CDI- Single service trays were inverted during the inspection. |