|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee wearing multiple pairs of gloves. After handling raw flounder the employee peeled off the top pair of gloves and put another pair over the base pair. CDI - EHS educated PIC and employee on proper glove use. Employee washed hands before donning gloves. Anytime a glove change is made hands must be washed prior to putting on new pair and only one pair can be worn at a time. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
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 flounder in top of seafood flip top above 41F. Flounder in bottom of unit was 35.5F CDI - PIC divided the pans in half and placed in WIC to cool below 41F. PIC will instruct employees to only fill pan halfway from now on.
Observed sliced tomatoes, shredded cheese, and pre made salads in middle prep unit above 41F. CDI - Items were discarded and fresh brought from back up cooler.
Observed proportioned rice, onions/peppers, and macaroni and cheese above 41F. CDI - Per PIC items had just been prepped. Items were moved to WIC to finish cooling.
All units have a service request in per PIC. VR will be conducted within 3 days to check status of units. - 3 - REPEAT |
|
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 .
Observed several foods cooling in walk-in cooler with lids tightly fastened. Rice pilaf, sliced tomatoes, and salad mix in walk-in cooler were 44.0-50.3F. CDI-Items vented and continued cooling in walk-in cooler. -1- REPEAT |
|
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. -C Observed heavy build -up of flour/breading on motor and wall above breading station. Clean a frequency necessary to avoid build up. |