|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee handled soiled utensils and equipment then proceeded to go back to grill without a hand wash. CDI- directed employee to wash hands. Hands were washed correctly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Employee placed bus tub of utensils on hand sink. CDI- hand sink cleared for use. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Found employees double-gloving. Employee handled soiled utensils and equipment, discarded exterior blue glove, then proceeded to grill to resume cooking, with contaminated clear glove. Double gloving is not an approved glove use. CDI- Gloves discarded, discussion with PIC. Hands washed and single gloves donned. |
|
22
|
3
|
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 . Observed several TCS foods cold holding above 41F, refer to temperature chart. Discarded all TCS food due to no line check temperatures to document when food was 41.0 F, PIC stated food had been out since 6:00 am, facility not familiar with TPHC as a correction. PIC also stated grill prep unit needs to be serviced. Do not use units that are not functioning properly. Service promptly. Return visit required to verify prep units are holding food at 41.0 f or below; or TPHC has been implemented for compliance cold holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bleach used for floor cleaning and other surfaces not labeled. CDI- bottle labeled as Bleach. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: found steaks, ground beef burgers, and Canadian bacon thawing in standing water. PIC turned cold water on to facilitate compliant thawing but cold water at prep sink 80.0 F. Moved to WIC to complete thawing under refrigeration. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food on dry storage shelf. |