|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Due to high amount of risk factors and inadequate supervision of food safety, there is not a PIC on site that can ensure food safety. REPEAT. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed 2 different occasions of cooks touching RTE with bare hands. EHS noticed no one was wearing gloves. CDI-PIC had employees wash hands and put on gloves, food was voluntarily discarded. |
|
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 Observed eggs behind onions in the prep unit flip top. CDI-PIC moved eggs to the front to prevent contamination.
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 mushrooms over RTE noodles. CDI-PIC moved noodles to a RTE shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 knives stored soiled on a magnet knife rack. CDI-PIC said they keep clean utensils there, took them back to be W/R/S |
|
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 Observed curry 43F, bacon 47F, shrimp 46F, rice 48F, can of shrimp pasta (says keep refrigerated after opening) on cart at 72F. CDI-PIC said these items (other than can) were cooked today at 11am and brought out to be used at 12:40pm. EHS explained this is not a long enough cooling period and that is why there are cold holding issues. CDI-Items were put back in the WIC to cool and can was voluntarily discarded. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of cleaner with no label. CDI-PIC labeled. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed curry, and bacon that was moved due to cold holding issue (needed to be cooled) put in the stand up cooler, all items were covered. CDI-EHS explained they need to stay open to cool, PIC opened lids |