|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed PIC unable to ensure food safety and handling are being met for cold holding, re-heating procedures for hot holding, and appropriate cooling methods.
CDI - EHS provided education and Edge Food Safety Guidance forwarded to email address on file. -1-
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during today’s inspection. -1- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed meat balls not achieve proper re-heating to 135 F. Products placed into steamwell for re-heating since 8:00 am. See temperature chart. CDI - Products voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods > 41 F at make table and reach-in units. Refer to temperature log for details. Several foods were kept inside units since previous days and others were prepped and placed into refrigeration before today’s inspection. Make table flip top units kept open as they were in use. Upon further investigation, it was discovered that the farthest right make unit is unable to maintain product < 41 F. CDI - Products from previous day voluntarily discarded, foods prepped today relocated to reach-in freezer and other foods at make table placed on emergency TPHC. -3-
EHS discussed with PIC on re-emplementing TPHC for all items at the make table.
***3-DAY VERIFICATION REQUIRED TO ASSESS UNIT AND TPHC FORM.*** |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
REPEAT: 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 tightly covered plastic container of sauteed onions and multiple closed portioned plastic bags of ham cooling inside refrigeration reach-in units. Refer to temperature chart. Items placed into unit prior to inspection. CDI - All foods uncovered and relocated to upright reach-in freezer. EHS observed temperatures began to drop towards < 41 during inspection.***10-DAY VERIFICATION REQUIRED. -1-
***EHS and PIC discussed about practicing effective cooling methods such as ice baths, utilizing metal containers instead of plastic and/or rapid cooling in reach-in freezer which would help achieve cooling towards < 41 F. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x3 employees without hair restraints during today’s inspection. -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage co-mingling and stored above retail foods in upright reach-in unit. CDI - Beverage voluntarily discarded by PIC. -0- |