|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3 compartment sink before dying with paper towels. CDI-Discussed handwashing with PIC and PIC instructed employee to rewashed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT 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 items in pasta prep reach-in above 41F. Cooler setting was turned down and ambient air temperature quickly began to drop from 44F to 38F. CDI-Some foods discarded and some food prepared today moved to walk-in cooler to quickly cool to 41F and below before returning to prep unit.
Ensure that TCS dressing and sauce cups are not overfilled in salad prep unit. CDI-Overfilled items were placed into reach-in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT 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 or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed cut watermelon in walk-in cooler without date mark. PIC knew that watermelon was cut on Monday. CDI-Melon was dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed opened milk jug dated 7/26/22. CDI-Milk was voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT 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 foods recently placed back into walk-in cooler after prep during beginning of inspection. Items were still above 41F and covered tightly with lids. CDI-Items were vented to allow proper cooling. |
|
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 minor tears in gaskets of prep unit reach-in doors. |