|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed rack being stored in front of hand sink making the sink inaccessible to employees. CDI: Speed rack was moved. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 turkey in sandwich prep holding at 44F, baked chicken in grab n go case holding at 43F, smoked gouda and blue cheese each holding at 44F in cheese grab n go case. CDI: PIC states turkey was in prep unit for 1 hour, returned turkey to WIC to cool to 41F before placing back on prep unit. Chicken and cheese in grab n go cases were voluntarily discarded by PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several containers of chicken salad in WIC without date mark. CDI: PIC placed date marks on containers of chicken salad that were prepared this morning. REPEAT. Points not escalated due to overall good date marking in facility. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures were available for pizza that facility holds on TPHC. CDI: EHS provided TPHC document to PIC.
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 pizza being held on TPHC without label for discard time or documentation of temperature before placing item on TPHC. CDI: PIC marked items with discard time. EHS educated PIC on documenting temperature prior to placing items on TPHC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 bowl of rotisserie chicken in WIC uncovered and box of food being stored in WIF. Cover items after the cooling process is complete and store all food at least 6 inches of the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while handling food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard handling food without a beard guard. |