|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
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 correctly and then turn off faucet with bare hands. Do not use bare hands to turn off faucet after cleaning hands. Use paper towel to turn off faucet. - CDI - Education provided. Employee rewashed hands properly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed 3 compartment sink set up to wash, rinse, and sanitize dishes with dishes in the sink. Sanitizer strength from the dispenser read 50ppm for quat. - VR - Verification required within 3 days to ensure sanitizer dispenser has been adjusted to dispense sanitizer solution at proper concentrations (200-400ppm quat). |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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. - REPEAT - Observed super greens holding above 41F on serving line (see temperature chart). PIC stated super greens are held in an ice bath that is changed every 4 hours. EHS recommends placing super greens on time and not the ice bath. PIC placed super greens in walk-in cooler to quickly cool. - VR - Verification required to determine how super greens will be handled moving forward. PIC stated corporate will not allow facility to place super greens on time. Placing on ice is not maintaining TCS item at 41F or below. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed improper date marking system in place for blanched jalapeños. Observed container of diced blanched jalapeños dated 10/19/22 stored in the walk-in cooler. Per PIC, jalapeños were blanched the night of 10/18/2022 and diced today (10/19). PIC stated jalapeños are dated with a sticker indicating the day they are blanched, and then a new sticker is placed on the jalapeños once diced as a corporate policy. EHS recommends keeping both stickers on container so that original date the jalapeños were blanched is maintained on the product. - CDI - PIC corrected label. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed multiple sanitizer buckets of quat sanitizer measure at 50ppm or below. - CDI - PIC refilled buckets manually with bleach and water due to dispenser at 3 compartment sink not dispensing quat sanitizer at correct concentration. |