|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in front display case with temperatures above 41F. PIC stated slaws were portioned and put into cooler yesterday. CDI: PIC voluntarily discarded slaws.
Observed raw chicken and raw marinated chicken in raw WIC with temperature between 43F-45F. PIC stated that no items in cooler were prepped today or taken out of refrigeration. Ambient temperature was holding at 39F. CDI: PIC moved raw chicken boxes and bags to lower shelving in 2nd WIC to cool quickly.
Observed raw chicken at breading station with temperatures above 41F. Cooler was warm inside and PIC found that it was unplugged. Chicken had been there for around an hour. CDI: PIC took raw chicken to WIC 2 to cool quickly.
Observed American cheese over stacked in flip top unit with temperatures above 41F. PIC stated that items were stocked there a little over an hour prior. CDI: PIC took cheese to WIC 2 to cool quickly.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 blanched fries next to fryer being held on one hour TPHC with no time stamp. PIC stated that the items were finished blanching around 10 minutes prior. CDI: PIC put time stamp on fry pan. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint while working with food in the kitchen. REPEAT CDI: PIC instructed employee to put on hair restraint. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans over 3-compartment sink wet stacked. CDI Items were put back through dish for W/R/S |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single service items in boxes on floor located in outside storage unit beside dumpster. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed raw WIC holding 39F but all items in cooler were consistently 43F-45F and unable to keep food at 41F or below. PIC moved items to 2nd WIC to cool quickly. PIC stated that she will call in a work order to service the WIC and make sure everything, including circulation of cold air is functioning properly. Verification required within 10 days to follow-up on WIC functioning properly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked flooring, low grouting throughout the facility. Observed peeling wall/floor joint at WIC creating a non smooth and cleanable surface. REPEAT |