|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC using cell phone with bare hand then returning chopping cooked food at the back line without washing hands. CDI - EHS directed to wash hands. Hands washed.
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 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 . Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier before returning to food handling duties. CDI - EHS directed employee to re-wash hands and use towels to turn off faucets. Hands re-washed using proper procedure. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber and scraper in basin of hand sink at end of cook line. CDI - items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with no paper towels. EHS observed two different employees use hand sink and then obtain paper towels from alternate sink without replacing missing towels. EHS informed PIC that towels were missing - PIC confirmed that she was aware. CDI - employee replaced towels. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 pans of fresh tomato salsa cooling in WIC at 48f at 10:05am still at 48f at 10:45am. Label indicated product prepared at 8:22 am. Cooling rate of 0 degrees per hour not sufficient to cool to 41f within remaining time. CDI - pans relocated to upright cooler to quickly chill (see #33). |
|
21
|
1.50
|
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 mulitple pans of cooked chopped chicken in hot box next to grill area holding 122-127f. Observed pan of cooked chopped chicken on side prep hot well at 127f. Observed pan of rice in front line hot well holding at 119f. CDI - all items placed onto flat top to reheat to above 165f as they had been prepared less than 2 hours prior. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 pan of cut “taco” lettuce in cold well at side line at 49f with product label indicating not prepared today - not cooling. PIC noted she did not know how long lettuce had been holding. CDI - discarded
Observed bulk pan of cut lettuce out on countertop with no cold holding method in use at beginning of inspection. Lettuce in pan found to be 58f. CDI - lettuce placed into ice water bath to quickly chill back to 41f.
REPEAT |
|
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 pans of freshly cut tomato salsa cooling in WIC covered with wrap blocking the limited amount of air flow that is present in the cooler unit. CDI - pans relocated to upright to cool as WIC is not properly cooling the items. (See below)
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. EHS observed during inspection today that WIC is overfilled from very large delivery. No shelf space is available and items are having to be “worked in” around the large volume of delivered items. While stored items and delivered items were found to be holding at 41f, due to the heavy load in the cooler, TCS foods were not cooling properly in the unit during the inspection today. It was noted that deliveries of this volume are now being received into the store 3x per week after closure of nearby location and increased sales volume. Additional cold holding and/or cooling equipment may be necessary to maintain capacity going forward if the location will be working with this level of volume. CDI - cooling items were relocated to the upright double door cooler which is also at/near capacity with cooling/cold holding volume. EHS verified items cooling at proper rate by end of inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most metal food pans stored stacked together wet. Facility does not have adequate space to properly air dry the volume utensils stored as clean in the back area. |