|
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. Observed a trash can blocking hand sink across from small RI freezer. CDI - Trashcan was relocated. -0 points |
|
12
|
0
|
Food received at proper temperature |
No |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 Brunswick stew that was received ~1 hour before the inspection started holding at 42F in WIC. PIC provided temps logs from commissary which showed it was 41F or below when it left the facility. Facility does not temp food once received. Temp foods once received from commissary to determine whether cooling needs to be apart of the process once food arrives at facility. Food should be received at 41F or below; or 135F and above. -0 points |
|
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 ~50 ppm concentration of Quat sanitizer coming out of dispenser at 3-comp sink. PIC placed order to have dispenser serviced. The dish machine measured min 50 ppm chlorine sanitizer at dish machine. Facility will use dish machine for sanitizing until dispenser at 3-comp sink has been repaired. -1.5 points
A VR is REQUIRED no later than 05/17/2022 to check status of repairs. |
|
22
|
3
|
Proper cold holding temperatures |
No |
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 sliced ham in individually portions plastic bags holding at 49F in prep top unit across from grill. Portioned ham was place on prep unit at ~11 am today. CDI - PIC placed ham on sheet pan and placed in WIC to cool down. Observed collard greens, creamed corn, mac and cheese and chicken leg quarters holding in WIC at 42F. Cream corn and chicken leg quarters were taken out of WIC for prep and were in WIC to cool down. The other items were received at ~12 pm from the commissary. The thermometer for the WIC rear 39F - 40F. By end of inspection outside thermometer for WIC rear 38F. EHS recommends having unit serviced and temperature lowered based on staff usage of WIC. -3 points |
|
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 several items (individually wrapped chicken leg quarters, creamed corn, collard greens and mac and cheese) cooling while covered in WIC. CDI - PIC uncovered items and allowed to continue cooling. EHS educated PIC on the requirement of allowing air to flow around food while cooling and keeping containers vented until cooled to 41F or below. -0.5 points |