|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed team member wash hands and recontaminate their hands after washing by turning the faucet off with bare hands instead of a paper towel. Team member followed up with food prep. CDI- Team member was educated then followed up with a handwash four correction. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cole slaw prepared the day before that did not meet cooling due to tight fitting containers after recent food preparation/portioning. CDI- Cole slaw was discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rotisserie chicken stored inside of warmer at a temperature of 126F. Chicken was reheated to 178F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the prep unit above the proper cold holding temperature of 41F or below. Foods observed include cabbage(43F), cabbage(43F), and salsa(46.5). All of these items were previously prepared and placed inside of prep unit without fully cooling. CDI- Items were moved to walk in to finish cooling process. |
|
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 rice and cole slaw cooling inside of walk in unit in tightly sealed container not allowing airflow. Observed items attempting to cool inside of prep unit, which isn't possible due unit limitations. Prep units are not design to cool foods due to constant use and open air environment. Foods were removed from prep unit and placed in walk in freezer to cool at a faster rate. Foods were broken down in to smaller portions to vent and cool at a faster rate. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles in front of walk in cooler in the back of the building. Repair as needed. |