|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee previously preparing food on the line leave and go outside to walk in unit to grab potatoes and return without washing hands in between to begin peeling. REHS stopped employee and observed employee wash their hands Employee washed their hands during the inspection after REHS mentioned.
2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash hands at prep sink during the inspection. CDI- Person in charge was notified that employee was observed washing their hands at preparation sink. Person in charge educated employee to only wash hands at hand washing sinks only. |
|
20
|
1.50
|
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 spaghetti from 6/14 at temperature of 42.4. Spaghetti had not been used in the past days. CDI- Spaghetti discarded during the inspection. |
|
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 . Spaghetti observed at 42.4F was not fully cooled to meet cooling due to food being stored in a bulk amount tightly compacted with lid attached. Alternative ways to cool spaghetti fast would be placing ice directly on the spaghetti and stirring until food meets 41F threshold. CDI- Spaghetti discarded. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall above stove with build up left attached. Ensure that walls are being effectively cleaned at a frequency high enough to prevent accumulation of buildup. |