|
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 sanitizing bucket in the handsink. CDI- PIC removed the bucket. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed heat sanitizing dishmachine maximum temperature on rinse was 178F, max/min thermometer temped at 158F. PIC contacting their maintenance. Explained to PIC they can use the dishmachine however will need to set up the sanitizer at the 3-compartment sink. CDI - facility has decided to sanitize using their 3-compartment sink until repaired. Verification visit required in 3 days to ensure compliance.
For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Observed sushi in display case above 41F. Sushi chef stated that they were placed in the unit an hour ago however the display was going through a defrost cycle, ambient air was at 48F. CDI - Allowed PIC to rapidly cool the sushi in the blast chiller/walk in freezer. Recommended that the defrost cycle times be adjusted to before product is placed in the unit and after lunch time. Improvement with cold holding from previous inspection, will keep at half demerits.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various chemical spray bottles stored over the 3-compartment sink and with single service items hanging on shelving. Designate an area for chemicals to prevent contamination. CDI - PIC relocated chemicals. |
|
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 shaker with seasoning not labeled at the cookline. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed cleaning needed for the tracks at the sandwich prep cooler. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets stored on the ‘Bread Crumbs” speed rack with other supplies and equipment. |