|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack eggs with gloved hands, then handle the cooked eggs with the same gloves onto the plate and handle other plateware. CDI: Gloves doffed, hands washed, and gloves changed at EHS direction.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored on top shelf of reach in cooler above ready to eat items. CDI: Eggs moved to the bottom shelf.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed melons cooling in reach in cooler after cutting for prep. Melons were relocated to the walk in cooler to cool. Product was covered and cooling at a rate of .02F/min. Adjusted required rate is .04F/min. CDI: Product uncovered to cool. Ensure items are cooled in the walk in immediately after prep. See #33.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut melons cooling from prep in reach in cooler. Product was also covered. Ensure products are cooled using approved cooling methods in refrigeration designed for cooling (walk in cooler). If product is needed for service, this product should be placed on TPHC from the time the item is removed from refrigeration prior to cutting. Remaining prepped items shall be cooled properly in the walk in. CDI: Product left uncovered in the walk in. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - REPEAT - Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. - NOTE: Facility has made improvements and is continuing to work on this. Observed light cover cracked over prep area. |