|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 Observed raw shell eggs being stored above RTE foods such as slaw and rice in WIC. Observed raw chicken being stored over RTE tamales in WIC. CDI: PIC corrected storage order and put raw foods on bottom shelf. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 two different pans of chicken and veggies in hot box with temperatures lower than 135F (see temperature log). PIC stated they were prepared around two hours prior. CDI: Employee reheated foods to 165F or higher. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 a couple large plastic tubs of cut cabbage slaw in vinegar with a date mark of 11/22/22. Observed incorrect date marking of 12/01/22 on tamales that were made today. CDI: PIC voluntarily discarded slaws and corrected date on tamales. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer spray bottle and bucket with concentration over 200ppm. CDI: PIC diluted solution to 50 ppm. |
|
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 multiple deep, covered containers of slaw cooling in WIC with temperatures between 44-46 and slaw in RI cooler cooling with temp of 60. Observed rice cooling in deep bus tub and covered with plastic wrap with temperatures of 73. PIC stated rice was prepared almost an hour and a half ago. Observed deep plastic container of tamales prepared today with temperatures of 44-45. PIC stated that tamales were placed in freezer to cool quickly and then placed in WIC. CDI: employees spread out slaws on sheet pans and places in WIC and WIF to cool rapidly. Rice was uncovered and put in WIF and occasionally stirred to cool quickly. Tamales were spread out in thin layers on sheet pans on speed rack and placed back in WIC. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour and sugar without a label. CDI: PIC labeled containers with a sharpie. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 storage containers of dry rice and beans with covers missing and storage stacked on top. Cover food to prevent contamination. |