|
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 leave facility to obtain food from hallway hotbox. Employee touched door handles on way out and on way in. Employee then placed food items on grill using plate and tongs. Food employee then moved to prep food. CDI - Employee hands were washed. Discussion had with PIC. EHS recommends keeping door open for easy access and to prevent contamination from touching handles. - 0 - |
|
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 . Observed chicken hot holding in hotbox at 118F. CDI - Chicken was rapidly reheated to 165F. All other items in hot box holding at 135F or above. - REPEAT - 3 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pack of Diet Coke on floor in walk in cooler. CDI - Coke moved onto shelf. - 0 - |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open box containing single-use trays stored underneath hand sink. Box has signs of visible contamination via water droplets from employees washing hands. CDI - Box moved. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on top shelf in cooler. Move all items to bottom shelf to protect against contamination. - 0.5 - |