|
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 a dishwasher touch dirty dishes and then proceed to handling clean dishes without changing gloves and washing hands between tasks. CDI-EHS alerted the PIC and the PIC educated the employee on when to wash and change gloves. Employee washed hands and changed gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of back ice machine. Increase cleaning frequency to prevent contamination. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 . Observed queso and crab con queso that had been prepared previous afternoon at temperatures of 46F and 47F. Items had been covered with plastic wrap and stainless steel lids to cool and held in WIC overnight. CDI-PIC voluntarily discarded items that did not cool within correct parameters. |
|
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 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 . Observed two large pans of queso and crab con queso covered with tightly covered plastic wrap and stainless steel lid to cool in WIC. Methods are ineffective in allowing sufficient cold air flow to quickly cool. CDI-PIC voluntarily discarded items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with other cans for use. PIC did not know that there should be an area designated for dented cans. CDI-PIC marked can for dent and credit, then placed in office. |
|
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. Observed wet stacking of plastic cups, metal plate trays, and plastic food storage containers. CDI-EHS demonstrated alternative methods to facility air drying, like pyramid staking. |