|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee assembling salads and using touch screen to check orders, then continuing to assemble salads. CDI- discussion and gloves changed with hand wash. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Tomato soup 130.0 in soup well. CDI- reheated to 165.0 F in rethermalizer.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P: Half and half held for 6 hour TPHC was twenty minutes past expiration, and was 73.0 F. CDI- all milk carafes pulled and product discarded. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees working with food while wearing items on hands and wrists. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment surfaces in food areas. |