|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handsink near front counter. PIC explained ice was from a customer drink. CDI - Ice was melted and EHS reminded PIC that handsinks are for handwashing only and to use the prep sink or trash to discard ice. -0 points |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 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 slaw cups in covered plastic containers, cooling in WIC at too slow of a rate. CDI - PIC vented containers and allowed slaw cups to continue cooling. Slaw cups were prepared within the last 2 hours. -0 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix in prep top unit holding at 47F. Salad was prepped at 1:38 pm per date mark. CDI - PIC will place salad mix on TPHC and it will be thrown away after 4 hours from preparation. EHS discussed placing salad mix on TPHC as a permanent solution and provided updated TPHC form. Other items in prep top were holding at 41F or below. REPEAT -3 points
A VR is REQUIRED no later than 03/14/2022 to verify TPHC procedures and time stamps are being used or that prep unit can maintain salad mix at 411F or below.
**CONTINUED NON-COMPLIANCE FOR MAINTAINING COLD HOLDING TEMPERATURE FOR SALAD MIX MAY RESULT IN A RISK CONTROL PLAN** |
|
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 slaw cups and salad mix cooling in covered plastic containers in WIC. CDI - PIC vented salad mix and container with slaw cups to allow air to flow around product to continue cooling. -0.5 points |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue in women's restroom. CDI - PIC placed toilet tissue in restroom. -0 points |