|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee make contact with their body after removing gloves to touch their face without washing hands in between glove changes. CDI- Manager observed and asked employee to wash hands. Observed another employee handle raw chicken tenders at the breading station, apply gloves, and begin breading cauliflower afterwards. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 some metal containers stored clean with visible debris left attached. CDI-Metal containers were moved to dish room to be washed, rinsed, and sanitized again. No escalation of points due to improvement. |
|
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 tcs cold held foods for safety above temperature threshold in some areas on the make line due to not actively cooling before placing inside an open air environment, storing above fill line, and defrost settings. Ensure that prep time is taken in to account and food is fully cooled after the process before placing on line. CDI- Foods above temperature threshold such as salad mix (50F,48F) and sliced tomatoes(43F). |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 -Observed items recently prepared attempting to cool inside of the prep unit. Ensure that open air environments such as prep units are not used for foods to cool rapidly. Sliced tomatoes and salad mix were moved to walk in cooler to cool. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future. |