|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees wash hands and turn off faucet without using a barrier to keep hands free from contamination. CDI - EHS educated food employees. Hands re-washed. -2- REPEAT |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 cooked chicken hot holding in hot serving line at 121F. CDI - PIC reheated to 180F and EHS advised PIC that facility formerly used TPHC and documentation still available in the facility. Advise the next inspector of the process that will be used at hot line to preserve food safety. -0- |
|
22
|
1.50
|
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 milk at 46F in dispenser system for chocolate milk. Per PIC, this is a dairy product and should be at or below 41F. PIC unable to adjust temperature settings per Temperature Control setting inside machine. CDI - PIC voluntarily discarded and took dispenser out of service until vendor service visit confirms cold holding at 41F. -1.5- |
|
33
|
0.50
|
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 over stacked Pico de gallo and meat sauce freshly made today with tight lid snapped on cooling at greater than the required .12 degrees per minute. CDI - PIC vented lid and reduced portion inside container to help with rapid cooling. EHS advised PIC that a fill line inside a food container indicates the point at which foods may exceed temperature requirements. Per PIC, meat sauce should have been cooled down from the previous day. Product voluntarily discarded. -.5- |
|
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 watch on arm of food employee working deli station. Remove hand and arm jewelry prior to food prep, except a smooth wedding band. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cracked colander used for draining washed produce still in service. Replace utensils that are no longer smooth and easily cleanable. -0- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup on the inside of toilet. Clean often enough to prevent buildup. -0- |