|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed grill cook handle raw philly steak and then handle hoagie bun and sliced cheese without glove change or handwash. CDI-Had conversation with PIC and employee about proper handwashing procedures. Hands rewashed and gloves donned. Recommended grabbing raw meats and handling RTE foods with separate utensils. |
|
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
Observed one spray bottle of bleach/water mix unlabeled. CDI-Bottle was properly labeled. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 .
REPEAT Observed a couple bags of cooked chicken tied closed and sliced deli meats wrapped in plastic wrap. These foods were above 41F in walk-in cooler and still cooling from prep earlier the same day. CDI-Has conversation with PIC about cooling foods from room temperature preparation and portioning. Deli meats and chicken were vented and allowed to actively cool.
There has been much improvement in cooling TCS foods - smaller portions, hot foods vented and ice bathed. Point deduction not increased for repeat. |