|
10
|
1
|
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 tall pot of noodles on stand pushed to end of cook line in front on only back of house hand sink. Pot of noodles blocking access to hand sink. CDI - noodles relocated. Do not block access to hand sinks. Hand sinks must be available for use at all times. |
|
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 pans of raw chicken, beef, and calamari in flip top at 48-52f. All other items in cooler below 41f. After discussion, EHS determined items had been thawed in the morning approximately 1.5 hours earlier and were cooling. CDI- meats relocated to upright freezer to quickly chill. Do not cool foods in the top of flip top coolers that are actively in use. Cool in equipment which is made for cooling. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of raw pork thawing in pot of water in WIC that was found to be at 59f while pork was still at 29f and ambient air temperature of WIC at 41f. After discussion, EHS determined pork was placed into warm water for thaw but had been relocated to WIC. EHS noted that the food prep sink was not available for thawing under flowing water as it was holding cans of personal food items which were being heated in hot water in the basin. CDI - EHS directed employee to move personal items away from food area, clean and sanitize the food prep sink, and move the pork to the sink to thaw under cool flowing water. EHS recommends reviewing thawing procedures as meat items in the flip top cooler may have also been thawed using unapproved procedures. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bulk heads of Napa cabbage visibly soiled being cut and mixed with tofu for soup recipe without being washed. Wash all produce items that are not received pre-washed and ready to eat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use household rice cooker. Ensure rice cookers are commercial grade ANSI certified or equivalent. Remove household cooker. |
|
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 establishment is using Quat sanitizer from wall mounted mixing dispenser system for sanitizing food contact surfaces. No test strips available to test concentration of sanitizer. Concentration tested today using EHS test strips. Establishment must have test strips to check concentration of quat sanitizer. Verification required within 3 days. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed copious amounts of employee food and drinks stored mixed with restaurant food and food contact items throughout kitchen, reach in coolers, WIC, and other areas. Separate employee belongings from restaurant items in designated areas such that they that are easily distinguished from restaurant items. REPEAT |