|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes over RTE strawberries. PIC explained they had moved most of their produce to a produce shelf. CDI-PIC moved tomatoes below strawberries. REPEAT. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans on the line at 130F. PIC showed EHS temp log when they first came out at 186F, then they went on the line. PIC suspects the hot holding unit wasn't turned on in time to properly warm up. CDI-There was very little beans left, PIC put on TPHC today and will temp that unit to make sure it's holding temp. REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC boards with food items written on it but no times. CDI-PIC added times, (8:30 chicken sandwich, yogurt bags 10:10) EHS explained this needs to be filled out every day when using TPHC. No points taken today since it is the first offense. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Observed less than 10FC in the WIC, PIC added a bulb (one was missing) and it was more than 10FC. |