|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plastic container full of soapy water stored inside basin of hand sink next to dish machine 2x during today’s inspection. Obstruction(s) quickly removed. Towards end of inspection, EHS observed employee use hand sink to fill up plastic container with water. CDI - PIC instructed employee to not use hand sink for anything else but hand washing; re-directed employee to utilize pre-rinse at dish pit. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 1x plastic container with sticker present stored as clean. CDI - PIC removed sticker and took utensil to be re-washed/rinsed/sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top, cold drawer and reach-in unit unable to cold hold items such as sliced tomatoes, diced ham, cut lettuce, American cheese, hashbrowns, boiled eggs and waffle batter. Refer to temperature chart. PIC explained that the items came from the walk-in cooler (WIC) an hour before today’s inspection. CDI. - Items were taken to WIC to cool down. 3-DAY VR REQUIRED. EHS instructed PIC to not utilize the unit until repairs have been made. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed 1x container of beans with out date marking inside upright reach-in. PIC determined that the product was made on 11/21/21. CDI - PIC date marked item. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored on splash guard of hand sink. CDI - PIC removed cloths. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2x boxes of cutlery packets stored on floor of back storage room. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and build-up around insides of flip top unit. Recommend thorough and higher cleaning frequency. |