|
8
|
2
|
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 re-contaminate on handles with out barrier. CDI - EHS educated and hands re-washed. -2- |
|
15
|
0
|
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. Observed raw eggs stored over unwashed produce inside walk-in cooler. CDI - EHS educated and storage order corrected. -0-
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45 F or below. - P. Observed queso freso registering at 46 F inside reach-in unit. Product used for prep prior to inspection. CDI - Queso fresco relocated to reach-in freezer to cool down towards < 41 F. -0-
For more information, please visit: http://meck.co/FoodSafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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. Observed cooked chorizo and chicharron past 7 day requirement (first made 2/9/23). CDI - EHS educated and products voluntarily discarded. -1.5-
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. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed boxes of raw chicken, raw beef tripe and tilapia thawing in ambient temperatures on utility carts. CDI - Items relocated to walk-in cooler. -0.5- |