|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed brown sauce-like residue in handsink closest to walk-in cooler. Observed employee use handsink to ring out wiping cloth. Hand sinks are only to be used for handwashing and not for discarding waste. - CDI - Education provided. Sinks cleaned.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - Observed stack of boxes blocking handsink near 3 compartment sink. Do not block handsinks. - CDI - PIC removed boxes. |
|
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 tightly covered trays of cooked chicken and beef cooling on speed rack in walk-in cooler. Observed large, deeply stacked tubs of raw meats (chicken and shrimp) cooling in walk-in cooler. Do not cover items while cooling. Use shallow pans for cooling purposes. - CDI - PIC uncovered all items actively cooling. Deep containers of raw meats moved to walk-in freezer to quickly cool. |
|
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 working containers of condiments lacking labels. Label all working containers. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls throughout facility in need of cleaning. Clean and maintain clean. |