|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC upon arrival wash hands and used their bare hands to turn off faucet during the inspection. CDI- PIC was informed to wash their hands according to the correct hand washing procedure and avoid recontamination of their hands by using a barrier or paper towel to turn off faucets. PIC rewashed hands correctly during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sink present inside of the women's bathroom. Ensure all hand washing sinks used by employees have hand washing signs present. CDI-REHS provided hand washing signs. |
|
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 Observed black trays used for meat storage in display case with build up and residue still attached from previous uses. Ensure that food contact surfaces are being thoroughly cleaned to sight and touch by washing, rinsing, and sanitizing. CDI- Plastic black trays with build up was placed in 3 comp sink to go through cleaning process again. |
|
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 some foods such raw beef(51), pork chops(48), and sausage(49) all above temperature threshold. These items were recently prepped. CDI- PIC placed these inside of the walk in to fully cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Ensure that items kept longer than 24 hours that are ready to eat are properly date marked for 7 days. Observed sliced cheese in display case without a date present. CDI- PIC date marked cheese during the inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 some foods recently prepped inside of meat display case tightly wrapped with plastic cling wrap. Ensure that foods are cooled in a method that allows heat to escape. CDI-Pic placed foods inside of walk in unit without plastic cling wrap covering foods. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by the dish area. Be vigilant in efforts to control the spread of pests by eliminating what they're attracted to. |