|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack multiple raw shell eggs, whisk, and then proceed to touch RTE liver mush. EHS asked if raw shell eggs or pasteurized eggs were being used. It was confirmed raw shell eggs were in use. With this in mind, the EHS advised the employee that a glove change and handwash would be needed. The employee stated this was not reasonable for them, as there were only two food workers in kitchen/prep space. EHS advised that pasteurized eggs could be used, or batch cracking eggs as a means to reduce the number of times they would have to wash hands when going from raw to RTE foods. VR required within 3 days. |
|
23
|
0
|
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham and turkey that had been sliced in house, on Monday, per PIC. PIC stated they throw sliced meats out at the end of the week. Observed cooked chili that had been thawed on Monday with no date mark. CDI-PIC added correct date marks to all items listed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no time stamps or written procedures for eggs that are being held out of temperature control. EHS indicated that items should be marked with discard time indicating 4 hrs out of temperature control.
CDI-Written procedures provided via email on inspection report. VR will be completed within 10 days to ensure eggs are correctly held on time (w/ TPHC procedures and discard time) or on temperature. |
|
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 bins of flour and other seasonings without labels. |
|
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 cell phones and belongings throughout various parts of the kitchen. Designate a safe location for employee items to prevent contamination. |