|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) container of cut celery in dry storage RIC with no cover.
Note: Observed three (3) bins of frozen food items (chicken tenders, fries, mozzarella sticks) in reach in freezer with nearby lids removed. As theses items were being stored within a reach in freezer, had available lids, and were consistently being used (food removed from bins for frying for immediate service) these items did not factor into the above citation. |
|
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 multiple food items ( packaged Raw chicken, raw marinated chicken breasts lettuce, sliced cheeses, newly cut tomato wedges) in WIC at elevated temperatures (47F to 53F) at start of inspection. Observed ambient temperature of the WIC unit fluctuating from 50F to 43F while observed within the unit. Food employee elaborated that WIC door had been left open for approximately one hour during morning food prep from 9 a.m. to 10 a.m. and that employees had continuously been in and out of the unit with the door open for extended periods of time. CDI - WIC door was closed for remainder of inspection. Food employee dialed down internal gauge of WIC to improve cooling of food items. Walk in freezer door was left open to improve cooling rate and prevent temperature abuse of food items in WIC. Effective corrective cooling was observed within WIC and a final ambient temperature of 36F was observed. EHS provided PIC with temperature indication stickers. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bin of various chemicals (rubber cement, adhesive remover, etc.) stored over fryer oil on shelving unit. Store chemicals where they are not above any food, equipment, utensils, linens, and single-service/use items. CDI - Bin of maintenance chemical were moved to effective storage to prevent potential contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food preparation (chopping chicken and placing in a marinade bath) with a wrist band. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado at prep top one with sticker still on skin. Effectively wash fruits and vegetables before use such that stickers and sticker residue are not visible on cut food items. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) metal scoop placed in sugar bin with handle making contact with the food. CDI - Handle was removed from bin and rotated to ware washing area for effective cleaning and sanitation. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed water staining at one (1) ceiling tile within male restroom. Replace water damaged tiles and ceilings panels with non absorbent materials. |