|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees that were not fully able to recall reportable illnesses and symptoms.. Suggest placing posters on wall as reminders or providing EH cards and going over Health policy more than once a year from CBT trainings. Verification required. |
|
18
|
0
|
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 fried chicken that was ready to be panned and some of the breast were between 158-188F. CDI items dropped in fryer for longer period until minimum temperature is at 190F. |
|
22
|
3
|
Proper cold holding temperatures |
No |
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 one of sandwich sub prep stations holding spinach, lettuce, and tomatoes above 41F. CDI TCS items removed and service order placed. Observed refrigerated cheese shelf case holding cheeses above 41F. CDI items discarded. Observed sliced mesquite turkey, genoa salami, and maple turkey in boars head case holding above 41F. Items were sliced from today. CDI items moved to blast chiller to cool. Repeat. Verification required to check sandwich prep and cheese shelf. Observed chicken tenders and 20 hot and spicy wings holding in front display case above 41F. CDI items discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed dates for allTCS items for salad bar not recorded on log sheet, tavern chicken chub, bologna, ham, pastrami, roast beef, and deluxe roast beef not dated. CDI items discarded or dated if opened today.
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 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 . Observed St. Angel Brie that was prepped 7/5 with a discard date of 7/14 and chicken masala in reach in unit opened 7/3 and with a discard date of 7/17. CDI date changed. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee slicing meat while wearing a watch. |