|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks directly on top of the single service gloves. CDI - Drinks were relocated. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breasts final cook temp was at 130F. CDI - food handler cooked longer and temp reached 199F. Establishment has a properly calibrated thermometer, ensure that you use the thermometer to check final cook temperatures. Raw chicken shall be cooked to 165F. |
|
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 Observed chicken wings, boneless wings, chicken tenders, potato wedges, and wings in the wings in the heat lamp holding below 135F. CDI - Chicken pieces were just reheated to 165F remaining items were placed on time since they were just prepped. PIC has decided to do TPHC with the hot cases, filled out TPHC procedures for the facility, PIC has posted with the dry erase log sheet |
|
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 container of water used for chicken tenders at 68F which is left on countertop for extended period of time during inspection. CDI - PIC discarded the water. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several products dated incorrectly, rice and beans 1/24 - 1//31, liver mush. CDI - PIC discarded the rice and beans and other foods were properly date marked.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 several TCS foods in the hot case were below 135F, facilities has incomplete procedures for TPHC. CDI - provided and filled out TPHC template for hot case items. |