|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 marinara sauce held out in ambient temperatures on pizza prep counter. Product temperature recorded at 56 F. Marinara sauce being held out since 11 am this morning. Also observed diced ham at 48 F in flip top unit since previous day. CDI - Product held from previous day voluntarily discarded. EHS and PIC discussed about putting marinara sauce on TPHC. TPHC form provided, reviewed and completed onsite. Marinara sauce time stamped. EHS obtained copy for records keeping. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing a chemical agent. PIC unable to determine it’s contents. CDI - Substance discarded. |
|
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 various TCS foods cooling tightly covered inside flip top/lowboy and walk-in cooler units. Refer to temperature chart. Products had been prepped for today’s services 45-60 minutes prior to EHS arrival. CDI - Products uncovered; items in cold holding relocated to walk-in cooler for rapid cooling to < 41 F. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor inside walk-in cooler. CDI - Food relocated to shelving unit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle submerged inside sugar in it’s container. CDI - Utensil repositioned so that handle is faced upwards. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT: 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored beside retail foods on dry storage rack beside walk-in cooler. CDI - PIC relocated employee items to designated area.***No escalation in points due to significant improvement since previous inspection. |