|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed dish washer handle clean plates after handling soiled dishes at the dish machine. I advised PIC to direct him to wash hands. He then washed hands but used hands to turn off the handles. Stopped and directed PIC to demonstrate proper handwashing. Employee complied. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety.
Observed meatballs in hot well at 127, pot roast at 133F. Reheated during inspection to above 165F and 169F before placing back in hot well.
REPEAT. -3- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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
Observed a few items stacked too high in the prep top containers such as cheese slices, boiled eggs, and deli turkey. The top sections were removed from these pans and discarded or moved to the walkin cooler to rapidly chill. The vast majority of items on the temperature chart above 41F were cooling methods violation. -0- |
|
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.
Observed roast beef, pasta salad, penne, ranch dressing without date marks. They were either discarded or dated with the correct date. Date marking system in place is very good. Observed just a few items out of many that were in need of date marks. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 please visit: http://meck.co/FoodSafety
Observed multiple items prepped today in prep units above 41F. You must cool to 41F before placing in the tops of the preparation units. These items will be used within 4 hours. Items such as ranch and cheddar cheese (large batch items) were moved to the walkin cooler to rapidly chill. See temp chart for items above 41F.
Verification required to ensure proper cooling is achieved.
-.5- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed item being thawed under running water during inspection. One employee turned the water off during the inspection and left the item in the pool of water. PIC turned the water back on. Continue training employees. REPEAT but no points deducted due to the other items observed being thawed properly. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean potato drawer area. -0- |