|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed handsinks in both mens and womens restrooms lacking required signage. - CDI - EHS provided PIC with handwash signs. PIC posted signs. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT - Observed raw tuna stored above ready-to-eat sauces in lowboy unit. - CDI - PIC corrected storage order. - *NOTE: No point escalation today due to overall improvement noted in storage order throughout facility. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed dish machine not properly sanitizing with a concentration of 0ppm chlorine. PIC contacted vendor to come maintenance machine. PIC agreed to utilize 3 compartment sink for sanitizing until machine repaired. - VR - Verification required within 3 days to ensure dish machine has been repaired. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. - REPEAT - Observed various TCS items cooling (from prep and being cooked) in prep units including potatoes, raw chicken, and corn. Also observed chicken cooling at ambient temperature upon arrival. PIC stated chicken was about to be moved to the walk-in cooler to cool. Chicken temped at 70F. - CDI - PIC relocated all items to walk-in cooler. Do not cool at ambient temperature for extended periods of time. Do not use prep units to cool. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 knife stored between two prep units. Do not store utensils between units. - CDI - PIC moved knife to dish machine area to be cleaned. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris in the bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean. |