|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed employee water bottles stored on shelving directly next to raw onions. Employee water bottles are plastic bottles, not in cup with a lid/straw to avoid contamination when handling drinks. Ensure employees are drinking in designated areas where contamination of food cannot result, handling beverages to prevent contamination. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed facility using TPHC for cut lettuce and cut tomatoes, PIC was keeping track of time mentally but did not have discard time physically written down. CDI- EHS discussed time requirements, time placed on products during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 racks of ribs wrapped with plastic actively cooling on sheet trays in the walk in cooler. Ribs are tightly packed together, EHS found ribs had been wrapped with plastic wrap and tightly packed onto sheet trays before cooling fully. CDI- cooling methods adjusted, PIC placed bags of ice on product to rapidly chill. EHS discussed separating ribs among more sheet trays, not wrapping with plastic until fully cooled. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one shaker filled with seasoning with no label at cook line. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting the outer skin of avocados with stickers attached, had not been properly washed. Ensure stickers are removed on avocados and properly washed before cutting. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in unit (labeled #13) beginning to show signs of damage, splitting at top seal. Observed walk in cooler gasket beginning to split. |