|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed dish washer handling dirty dishes then clean dishes without changing gloves or washing hands between tasks.
CDI - PIC instructed dish washer in hand washing and glove use. Dish washer removed soiled gloves and washed hands. - 2 - REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the salad prep hand wash sink. CDI - PIC replaced towels in dispenser. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Brisket, burnt ends, and macaroni and cheese in the hot box on cook’s line below 135F. Chorizo and pulled chicken in steam well by salad prep were below 135F. CDI - PIC removed items in hot box to be reheated to 165F in oven. Chorizo and chicken were discarded. - 3.0 - REPEAT |
|
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 sliced cheese, grilled onions, sliced tomatoes, raw hamburger patty, and salmon filet holding above 41F.
CDI - Cold drawers were emptied and contents were moved to freezer for rapid cooling. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in pan behind salad prep with stickers still on outsides. Fruit and vegetables should be washed prior to processing.
CDI - Manager removed items to prep area for cleaning. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several metal pans wet nested on shelf. Allow pans and utensils to air dry before being stacked or placed in clean storage. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee lunch box and refillable water bottle in meat cooler above seasoned meats. Designate an area for employee food to be stored that prevents the potential for cross contamination. CDI - items were removed from cooler. |