|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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. Observed raw chicken stored directly above raw shrimp and chopped onions inside the RIC. CDI - PIC rearranged storage order inside the RIC. Observed raw fish stored above jalapenos inside RIC #2. CDI - PIC rearranged storage order in RIC. Observed raw eggs stored above clam chowder soup inside the WIC. CDI - PIC rearranged storage order inside the WIC. No evidence of cross contamination was detected. |
|
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 sausage, corn, potatoes, clams and chicken stored above 41F inside the prep top unit. CDI - The PIC voluntarily discarded items held above 41F. CDI - The Chicken was prepared at 2 PM and was moved to the freezer to be rapidly cooled. |
|
24
|
0
|
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 no soups on the buffet with discard times. CDI - PIC stated that soups were prepared at 12PM and 4PM discard time stamp was added to soups. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical spray bottles. CDI - All chemical spray bottles were labeled. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in ambient air at the prep sink. Chicken was moved to the WIC for proper thawing. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken and clam chowder soup stored on the floor inside the WIC. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excessive grease accumulations in hard to reach areas behind equipment on walls and floors. |