|
6
|
0
|
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. Employee water bottle stored on shelf above prep table. Do not store employee drinks where they can spill onto food or food preparation surfaces. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside 3-compartment sink. CDI - Dispenser refilled by PIC. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Carton of raw eggs sitting on top of box of heavy cream. Do not store raw animal products above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cut cantaloupe measured 47F after cooling for 3 hours and still measured 46F 30 minutes later. TCS foods prepared at room temperature must be cooled to 41F within 4 hours. CDI - Cantaloupe moved to sheet tray and placed in freezer. Cantaloupe measured below 41F at 12PM. |
|
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 on date marking please visit: http://meck.co/FoodSafety Cooked chicken in the walk-in cooler did not have a date mark. Manager stated it was prepared yesterday. Ensure all TCS ready-to-eat foods are date marked and used or discarded within 7 days. CDI - Chicken dated. 0 pts. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cut cantaloupe was cooling in large plastic container with lid on container. Spread out TCS foods to cool rapidly. TCS foods prepared at room temperature must cool to 41F within 4 hours. CDI - Cantaloupe spread out on sheet pan and placed in freezer and measured 35F at 12PM. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing a bracelet while preparing food. 0 pts. |