|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate on faucet handles. CDI - PIC intervened, demonstrated proper hand washing and employee re-washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed x2 hand washing sinks with out hand washing guidance. CDI - EHS provided hand washing signage in English and Spanish and signage posted by PIC. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 blue cheese crumbles, american & provolone cheeses and romaine lettuce in the flip unit that were above 41 F. EHS noted flip top lids were removed at time of inspection. CDI - All foods were transferred to walk-in cooler to rapidly cool down and flip top lids placed back on unit.
EHS re-visited the implementation of using time (TPHC) for all items at the make table with PIC. TPHC form forwarded to facility. ***3-DAY VERIFICATION REQUIRED TO ASSESS COMPLIANCE ON TPHC. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed wrong date marking on sautéed mushrooms and container of expired cilantro-honey slaw (3/6-3/12). CDI - Mushrooms correctly labeled, slaw 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large quantity of diced tomatoes cooling in a large plastic container at walk-in cooler. CDI - Diced tomatoes separated into x2 flat sheet pans to allow for rapid cooling. Product temperatures began to decrease towards < 41 F after 15 minutes. -0.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed x2 dented canned goods stored with intact canned goods on can rack. CDI - Dented cans removed. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone stored with dry goods at shelving unit in back of facility. CDI - Cell phone removed. -0- |