|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handling ready to eat boiled eggs with bare hands after removing gloves and washing properly without donning new gloves. CDI - PIC disposed of boiled eggs that had been exposed to barehand contact, rewashed hands, and don new pair of gloves prior to returning to food service.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple cooling items with lids cooling in RIC 2. Items were all observed with cooling, but more recently prepared items were observed with an insufficient cooling rate. CDI - Lids were removed from all cooling items to improve cooling rate.
EHS provided ambient and 2 step cooling charts
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC re-engage in food prep without effective hair restraint after break. CDI - PIC placed hair net back on, wash hands effectively, and continue food prep. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) buckets of sanitizer containing in use wiping cloths with under concentrated sanitizer (>50 ppm). CDI - Buckets were dumped out and wiping cloths were taken out of use. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (lids and containers) stored with exposed food contact surfaces at prep areas. CDI - Single service articles were reoriented to prevent potential contamination. |