|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open beverage container being stored in bottom of prep cooler amongst food items. CDI: PIC removed item. |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed chef touch cooked noodles with bare hands while running cold water over noodles to rapidly cool. CDI: Noodles were voluntarily discarded by PIC. REPEAT. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet paper towel and food strainer in hand sink. PIC stated hand sink is also used as dump sink. CDI: EHS educated PIC that hand sink must only be used as hand sink. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork being stored above raw shrimp in WIC. CDI: PIC re-arranged items to proper storage order. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 fried chicken being held at 45F in top of prep unit. PIC stated item was placed in unit 45 minutes prior. CDI: Item was placed in WIC to rapidly cool. Points not taken due to good overall cold holding. |
|
33
|
1
|
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 . Observed noodles initially stacked high on sheet tray to cool in WIC, EHS returned for follow up cooling temperature and noodles were placed in deep plastic container and covered with plastic wrap. Temperature only dropped 1 degree after approx. 50 minutes. CDI: PIC spread out noodles on 2 sheet trays to allow for more air flow and rapid cooling. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork tightly wrapped in plastic thawing on spice cart next to grill and chicken piled high over container running under cold running water so that half of the chicken was unable to be submerged under water. CDI: Pork was placed in WIC to continue thawing process and chicken was split into another container to allow chicken to be fully submerged under water while thawing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth resting on counter at grill station. Store wiping cloths in sanitizer while not in use. |