|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink. CDI - PIC removed sanitizer bucket from handsink. |
|
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 oatmeal hot holding at 125 at self service bar. CDI - Oatmeal was removed and voluntarily discarded. EHS has recommended placing items on the self service bar on TPHC. |
|
22
|
3
|
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 . Observe feta and blue cheese at 43F in flip top at nourish station. Observed cream cheese at 51 F, pico at 50 F, and salsa at 52 F in cold wells. CDI - All foods were moved to coolers to cool to 41F. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee use cloth to wipe sides of container of liquid egg. Some liquid egg spilled on the floor which he cleaned with the same cloth that he then again used to wipe the side of the container. CDI - Both the PIC and EHS addressed the issue with the employee and the liquid eggs were discarded. |