|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee filling sanitizer bucket in 3 compartment sink with gloves on and then begin prepping frozen peaches without changing gloves and washing hands. - CDI - Education provided. Employee washed hands properly and changed gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed handsink next to prep sink near grill not holding water temps of at least 100F (see temperature chart). Increase water temperature to at least 100F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 TCS items (pimento mac & cheese and potato salad) in grab-n-go cooler holding above 41F (see temperature chart). Observed ambient temperature of unit reading 40F. - CDI - PIC voluntarily discarded items in unit. EHS recommends obtaining clear plastic pull cover to go over the unit to aide it in holding temps of 41F or below. If unable to obtain plastic cover, EHS recommends placing items on TPHC. EHS emailed PIC TPHC written procedures form. |
|
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 - REPEAT - Observed spray bottle of sanitizer stored above dry goods near register area. - CDI - PIC moved chemical to chemical storage area. |
|
33
|
0.50
|
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 broccoli and cheese soup cooling in deep pan on speed rack in walk-in cooler. Soup would not have met required cooling parameters without intervention (see temperature chart). - CDI - PIC separated soup into multiple shallow containers and moved to walk-in freezer to quickly cool. PIC agreed to use shallow pans moving forward and utilize walk-in freezer as needed. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed labels on grab-n-go items lacking quantity of contents and name/place of business. Update labels to include required information. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed major ice buildup in walk-in freezer. PIC stated work order has already been placed for issue. Repair issue with freezer. Freezer functioning properly during inspection despite ice buildup. |