|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee drink from water bottle in the middle of the kitchen. Designate an area away from food and food contact surfaces for employees to eat and drink. - CDI - Education provided. Employee observed at a later time to drink water in an area away from food and food contact surfaces. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. - P - Observed employee drink from water bottle and then begin prepping food without washing hands and changing gloves. - CDI - Education provided. Employee removed gloves and properly washed hands. |
|
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 only handsink in kitchen blocked by large boiler for noodles. - CDI - Education provided. PIC moved boiler away from handsink. Do not store boiler in front of handsink so that access to handsink is maintained.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed bowl stored in handsink in kitchen upon arrival. - CDI - Education provided. PIC removed bowl from handsink and placed it at dish machine area to be cleaned. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 lettuce wrap sauce (contains tomato) and peanut sauce (contains coconut milk) sitting at ambient temperature on prep table. PIC unaware these items are TCS. - CDI - Education provided. EHS recommends placing items on time. PIC placed both sauces on time. Update TPHC written procedures to include these items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. - REPEAT - Observed chicken dumplings cooling in large bowl in reach-in freezer. The dumplings on the outer parts of the bowl cooling at appropriate rate, but dumplings in the middle of the bowl stacked on top of each other observed to not cool at an appropriate rate. Do not stack dumplings on top of each other while cooling. - CDI - Education provided. PIC placed dumplings on flat tray. Utilize sheet trays or flat pans for cooling dumplings moving forward. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple containers of condiments lacking labels. Label all working containers. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed food residue and debris in the bottom of multiple reach-in freezer units. Clean and increase cleaning frequency to maintain clean. |