|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn off water with out barrier. CDI - EHS intervened, educated and hands re-washed. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed limes stored above ready to eat foods inside walk-in cooler. CDI - EHS educated and storage order corrected. -0-
For more information on food storage order please visit: http://meck.co/FoodSafety. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed several TCS foods cooling since 10:00 am in tightly covered containers inside walk-in cooler. Refer to temperature chart. Items were placed inside large boxes for catering. CDI - All products voluntarily discarded. -0-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed greens at front counter past 4 hour hold time. Discard time stamp read 1:30 pm. CDI - PIC discarded product. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 TCS foods cooling inside covered containers. All found inside catering boxes in walk-in cooler. Products had not reached the required temperature of < 41 F. CDI - Foods voluntarily discarded by PIC. -1- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed wet knives stored on wall mounted rack right of grill. CDI - Utensils removed and W/R/S at 3-compartment sink. -0.5- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple large metal pans wet nested on bottom utensil unit. Items were left wet nesting since previous day. CDI - Utensils relocated to 3-compartment sink. -1- |