|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rack containing spices obstructing kitchen handsink. CDI - Obstruction removed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. -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 portioned containers of white rice at 104-130 F in hot holding. PIC stated that the rice was fully cooked an hour prior to EHS arrival. CDI - Product re-heated to > 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pooled eggs at 49 F inside lowboy reach-in units. Refer to temperature log. Product was prepped an hour prior to EHS arrival and put immediately into cold holding. CDI - PIC relocated product to walk-in freezer unit to cool down to < 41 F.***No escalation in points due to significant improvement since previous inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 2x tightly covered containers of cut lettuce cooling inside of walk-in cooler. PIC stated that the product had been prepped 30 minutes prior to EHS arrival. CDI - Products uncovered to facilitate proper cooling.***No escalation of points due to significant improvement since previous inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in stagnant water at bar station. CDI - EHS educated and PIC removed utensils to be re-W/R/S. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacking. CDI - Containers re-arranged to allow proper drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-approved unit used to store white rice. Products had just been placed into unit an hour before inspection and were < 135 F. Refer to temperature chart. CDI - Equipment removed and products re-heated > 165 F. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for quat sanitizer. PIC unable to provide test kit for sanitizer concentration during inspection. 10-DAY VERIFICATION REQUIRED. |