|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC present in establishment at beginning of inspection. No person present would identify themselves as person of responsibility but indicated that PIC would be in shortly. CDI - PIC arrived during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P. Observed employee leave restroom and re-enter the kitchen and begin food handling duties without washing hands. CDI - EHS directed employee to wash hands. Hands washed.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands using no soap, scrubbing for less than 5 seconds, and then turning off faucet with bare hands. CDI - EHS modeled proper hand washing behavior and referenced posted hand washing procedures in the employee’s language. Hands re-washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrub pad inside of hand sink basin beside wok area. CDI - item removed. Do not use the hand sink for other purposes and do not store cleaning implements in the hand sink. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed severely dented can stored mixed with in use inventory in dry storage. CDI - can marked for return and placed into managers office. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unpackaged raw shrimp and scallops stored above ready to eat food in the walk in freezer. CDI - shrimp and scallops relocated. Once removed from sealed commercial packaging, do note store raw animal foods above ready to eat foods in frozen storage. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 pans of cooked chicken wings and crab rangoons holding above 41f in flip top unit at fryer area. CDI - items discarded as they had been held in unit overnight. PIC to hold items in reach in portion of cooler going forward and place limited amounts for 4 hour holding in top of flip top using TPHC procedures which are in use for other items.
Observed container of raw shell egg holding above 41f. without any cold holding method on cart at wok area. CDI - egg placed on TPHC which is already in use for other items at line.
REPEAT |
|
33
|
0
|
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 sheet pans of cooked chicken and beef cooling sitting at room temperature with no active cooling method in use while in the danger zone. CDI - pans relocated to walk in freezer to quickly chill. Once TCS foods that are cooling reach 135f, use active methods to quickly chill them to 70f within 2 hours and then finish to 41f or lower within a total of 6 hours. Do not cool foods in deep tubs or cool foods sealed with lids or covered with wraps. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee staging plates and handling exposed food with no hair restraint. |