|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) sanitizer bottle and paper towel placed in the basin of ware washing area hand sink. PIC stated that the bottle was left within the sink from a recent cleaning. CDI - Paper towel was thrown out. Bottle was removed and placed at nearby sanitizer storage. |
|
15
|
0
|
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. Observed one (1) package whole muscle corned beef on WIC thawing racks below comminuted meat products (sausage and ground beef). PIC elaborated that corned beef was stored at bottom level or thawing racks to prevent spillage of blood or juices from packaging. CDI - thawing rack order was reorganized to prevent potential contamination. EHS provided PIC with storage order charts.
Note: Items to be placed in food that is to be reheated to 165F or greater (chicken stock) were stored adjacent to comminuted meats. This is not a violation.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed marking system for TPHC (whiteboard) with a start time (9:20 a.m.) but no end time marking. Written instructions specify marking with a start and end time. CDI - EHS reviewed TPHC instructions with PIC. End time was written on white board. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) single service container stacks with exposed food contacts throughout kitchen. CDI - single service articles were inverted to prevent potential contamination. |