|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee change gloves and wash hands for a total of 9 seconds, then proceed to don new gloves and handle food. Observed another food employee remove gloves and rinse hands for 3 secs and proceed to don new gloves. CDI: Both food employees removed gloves and washed hands for over 20 seconds.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed slaw being held on TPHC without time labels. Slaw was placed on TPHC at 11 am. CDI: PIC placed time label on items.
Long term compliance visit will be made. |
|
33
|
1
|
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 fish cooling in walk in cooler at a rate of 0.02F/min in thick portions. Lettuce cooling in reach in cooler covered in Saran Wrap at a rate of 0.03F/min. Chicken cooling in reach in cooler at a rate of 0.05F/min. CDI: items were moved to walk in freezer and cooler to quickly cool. |