|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 Employee observed sweeping floor and went to donning gloves and retrieving chicken from fryer without washing hands. Employees must wash hands when switching tasks, such as going from cleaning to working with food. CDI - Employee instructed to wash hands. |
|
10
|
0
|
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. Box observed in hand washing sink. CDI - PIC removed box. 0 pts. |
|
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 . 4 rotisserie chickens and 2 bags of chicken thighs in hot holding measured 120-130F and 118-120F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded items. REPEAT |
|
22
|
3
|
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 . All TCS foods in deli case measured 43-50F. All TCS foods in retail case measured 43-49F. Ambient air temperature of display cooler was 47F and air temperature of retail cooler was 49F. CDI - PIC discarded all TCS foods in both coolers. Do not use coolers until they have been repaired. Follow-up visit to be conducted within the next week to verify cooler is repaired. REPEAT |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf All TCS foods in retail cooler and display cooler were above 41F. Repair coolers so that TCS foods are held at 41F or less. CDI - All food was discarded in both coolers. Follow-up visit to be conducted within 1 week. 0 pts. |
|
56
|
0
|
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. Employee cell phone observed on prep table. Do not store personal items on prep tables. 0 pts. |