|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap shall be provided at all hand washing sinks in order to carry out hand washing procedure in full capacity. Observed no hand soap at hand washing sink during the inspection. CDI- A hand soap squeeze bottle was provided during the inspection by PIC. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Heat treated foods have a total time of 6 hours to cool foods below 41F. Observed rice and yuca prepared earlier in the day not meeting cooling parameters according to cooling calculator. Both items were observed tightly covered in a bulk amount. Observed temperatures only dropped 2 degrees during the entire inspection. Rice was discarded for not meeting cooling voluntarily. Yuca was still within the cooling window but would not make time so the item was reheated to begin cooling properly again. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked rice stored under heat lamp at a temperature of 115F. Rice was observed too far away from light. REHS suggested storing in steam table instead for future use. CDI- Rice was discarded during the inspection by PIC voluntarily. |
|
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 . Cooling shall be accomplished in accordance to time and temperature by using one or more of the earlier listed processes. Observed yuca and rice cooling inside of walk in cooler in bulk sized containers, tightly sealed. CDI- Rice was discarded and yuca was broken down in to smaller portions and vented to allow cooling at a faster rate. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer actively using a drying cloth on plastic containers. CDI- REHS educated team members on air drying process and how to pyramid stack dishes. Towel dried dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again before properly air drying. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf When asked test strips are not available to carry out the testing of sanitizer. A verification visit will be conducted to verify test strips availability. |