|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS educated employee and had employee re-wash hands, then use paper towel to turn off faucet. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 multiple items cold held above 41 F such as chicken salad in grab n go, lettuce, and multiple containers of ham in sandwich station prep top. CDI - PIC voluntarily discarded chicken salad and one container of ham and moved remaining ham to WIC to cool. -1.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed multiple buckets of chlorine sanitizer mixed above 200 ppm. CDI - PIC diluted sanitizer to correct concentration. -1- |