|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee wash hands at the HS with a glove on. CDI-EHS intervened and explained they have to remove gloves before washing, then put them on after. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 handsink in the front with no paper towels. Two HS within 50ft that were fully stocked. CDI-PIC added paper towels. No points taken today. |
|
15
|
1.50
|
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 spicy tuna over RTE sauce. CDI-PIC put tuna on the bottom and explained it to sushi maker. REPEAT. No increase of points due to the improvement of the facility, only 1 item. |
|
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 . Observed 3 items above trays in the prep unit, food was 49F to 56F. CDI-PIC voluntarily discarded. REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed 1 item (egg rolls) on TPHC without a sticker. CDI-PIC added sticker. No points taken today due to the amount of TPHC they use properly and the sticker for it was nearby, but no on item. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives stored between the prep table and the prep unit. CDI-PIC took them to be W/R/S. |