|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick item off the floor and continue with food prep of raw sausage. CDI- PIC educated employee on when to change gloves and wash hands. Employee washed hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 veal chops, pork, and beef patties in meat display case cooler stored above 41 F. Thermometer reading of cooler was 58 F. Employee stated that items were below 41 F when he checked the items this morning. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points) |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. HACCP plan for ROP does not state to ROP cooked eggplant Parmigiana. CDI- four packages of product were discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed thermometer reading on meat display case cooler was at 58 F. Temperature of unit dropped during inspection. Recommend that PIC have maintenance performed on unit soon. |