|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed one food employee move trash can around kitchen and then attempt to resume food service. CDI - PIC intervened. Hands washed. Observed same food employee wash hands for less than 10 seconds. CDI - PIC intervened. Hands rewashed for correct amount of time. -2- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed written procedure for TPHC not followed for horseradish sauce made in house with garlic and oil, garlic butter at cook line. CDI - PIC educated staff about the written procedure and time stamps placed on food to reflect time items were taken out of walk in cooler at beginning of service. -1.5- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork, shrimp and calamari thawing in prep sink long enough for food to reach 56-64F. CDI - EHS advised PIC about proper thawing, including maintain temperature of foods thawing at or below 41F and using 70F or below cold running water. If water temperature does not meet 70F or below, thaw under refrigeration or as a part of the cooking process. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed tables preset without protection for flatware or drinking glasses. Use one of the previously mentioned method of protection tableware. -0- |