|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee exit rear kitchen and don gloves to begin working with food at hot bar without conducting a hand wash. CDI - PIC stopped employee and instructed them to wash hands. Employee conducted proper hand wash. -0 points- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large bus tub of cooked and shredded lamb in walk in cooler holding at temperatures of 51F. PIC stated that lamb was cooked, shredded, and placed in walk in cooler day prior. Cooked and shredded lamb was also found to be 49F in refrigerated drawer under griddle. CDI - Cooked lamb was discarded and alternative cooling methods were discussed with PIC. Cooked lamb should be cooled uncovered in walk in cooler and can be assisted in cooling using an ice bath, smaller portion sizes, or metal containers. -1.5 points- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 cooked rice at 104F and cooked chicken at 130F in hot box. PIC stated that rice was cooked 4 hours prior to inspection and chicken was cooked approximately 30 minutes prior to inspection. CDI - Rice was discarded. Cooked chicken was reheated on grill in excess of 165F. PIC has been advised to check temperatures frequently in hot box to ensure food is holding at 135F or above. -1.5 points- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered plastic bus tub of cooked and shredded lamb in walk in cooler that did not meet proper cooling parameters. Observed stacked and covered metal steam table pans of Turkish salad (containing cut tomatoes) cooling in walk in cooler. CDI - Shredded lamb was discarded. Turkish salad was uncovered and placed in a single layer on shelving to allow cold air to circulate in and around food product. -0.5 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouging and staining throughout. PIC stated that new cutting boards are on order. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues, splash, and debris on shelving, prep tables, and on sides of cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points- |