|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turned off faucet with bare hands. CDI: EHS intervened and discussed with PIC on the importance of turning off faucets with a barrier to not re-contaminate hands. Employee rewashed hands. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a couple dishes stored as clean with food debris and oily residue. CDI: dishes were put in the 3 comp sink to be washed/rinse/sanitize -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 several containers of cole slaw stored at the customer grab-n-go case at 42F-45F. Per PIC, containers were placed out there about an hour ago. CDI: containers are placed in the WIC to quickly cool.
Observed a couple containers of fried chicken at the customer grab-n-go at 42-46F. Containers placed there for more than 2 hours. CDI: containers voluntarily discarded
REPEAT VIOLATION -3- |