|
15
|
3
|
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 - REPEAT - Observed employee drink from personal drink with gloved hands, rinse off gloves at spray nozzle next to dish machine, and then return to prep line to resume normal duties. - CDI - Education provided on proper glove use. Employee washed hands and changed gloves. - NOTE: If issue persists at next inspection, risk control plan may be implemented.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several items stored in reach-in freezer lacking cover. - CDI - PIC covered all food items. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT - Observed pasta in walk-in cooler and reach-in cooler holding above 41F (see temperature chart) dated 11/08. Pasta observed portioned into clear bags. Condensation visible on bags which indicates improper cooling. Observed two large tubs of chicken wings holding above 41F from cooling overnight. - CDI - PIC voluntarily discarded pasta and chicken wings. EHS strongly recommends allowing pasta to reach 41F before portioning into bags. Portion pasta in WIC if possible to prevent temperature from rising during prep. |
|
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 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 multiple TCS items holding above 41F in walk-in cooler (see temperature chart). Ambient temperature of WIC read 47F. - CDI - Items either relocated to another cooler or discarded depending on how long they had been in WIC. Do not store TCS items in WIC until unit has been repaired and is holding at 41F or below. PIC called maintenance to come repair unit. Maintenance technician arrived before EHS left facility. Technician stated previous power issues had caused the defrost cycle to occur at the wrong time. Technician stated he corrected timing for defrost cycles and that unit should be functioning properly. Follow up visit required to ensure unit properly functioning. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed spray bottle of degreaser lacking label. - CDI - PIC labeled degreaser. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT - Observed pasta portioned into individual bags prior to reaching 41F which causes the pasta to not meet required cooling parameters. - CDI - PIC voluntarily discarded pasta. See violation #20 for cooling method recommendations. - NOTE: If cooling violations persist at next inspection, risk control plan may be implemented. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple food handling employees lacking hair restraints. - CDI - PIC provided all food handling employees with hair nets. All employees observed wearing hair nets. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wiping cloths used as nonfood contact surface in lowboy portion of prep unit. Wiping cloths are absorbent and therefore cannot be used as a nonfood contact surface. - CDI - PIC removed wiping cloths from bottom of lowboy. |