|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one squirt bottle of sanitizer stored on shelf above prep top above food prep area. Observed squirt bottle of sanitizer stored hanging on hand sink. CDI - Sanitizer bottles removed. - 1 - |
|
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 falafel and lamb cooling tightly covered inside of walk in cooler. CDI - Pan lids were opened and items cooling at the proper rate. - 0.5 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one package of bread stored on floor in walk in cooler. Maintain items at least 6 inches off of the floor at all times to prevent contamination. - 0 - |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados present in box with stickers in use at salad station. PIC stated items have been washed. PIC was instructed to remove stickers upon washing and store in a clean, food safe container. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored inside of cabbage at prep line. Observed scoop handle stored inside of rice in rice cooker. CDI - Removed.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored inside of parsley on cook line. CDI - removed.
- 0.5 - |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored in a bus tub on the prep line directly next to bus tub for dirty dishes. When dishes are dirty, they are thrown into dirty bus tub and can produce splash. EHS recommends removing one of two bus tubs to protect against contamination. - 0.5 - |
|
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 employee phone stored on prep top on cook line. - 0 - |