|
8
|
0
|
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 . Observed employee wash hands and immediately turn off faucet with bare hands and then dry with paper towels. Hands were recontaminated by not immediately drying and using paper towel as a barrier. CDI-EHS told PIC what was observed and PIC correct employee. Employee rewashed hands correctly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 diced tomatoes and sliced white American cheese in flip top cooler holding at temperatures between 43F and 47F. CDI-Items were moved to the WIC to quickly cool. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC) for extended variance of 8 hours. Observed 4 of 6 containers of pizza sauce without time stamp to indicate when TPHC time expires. CDI-PIC added correct time stamps to indicate when window was over. |
|
33
|
0
|
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, 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 shredded cheese that was actively in the cooling process in stacked, deep, covered pans. CDI-PIC vented pans to increase cool air flow and cooling rate. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed sauce ladle placed on a ledge above the counter, near the glass partition. EHS asked PIC how often the ledge was sanitized and they stated usually at the end of the night. CDI-EHS explained the need to maintain utensils on surfaces that are also sanitized every 4 hours. Ladle was moved to countertop. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of 5 plastic containers wet stacked. CDI-PIC unstacked and rearranged containers to facilitate air drying. |