|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (F) PIC shall ensure that foods received during non-operating hours are from approved sources, placed into appropriate storage locations and that they are maintained at the required temperatures. Facility receives key drop deliveries. CDI- discussed requirement with PIC. First inspection since 2017 Food code implementation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed broccoli in walk in cooler cooked yesterday, then chopped today holding above 41F. Unsure if product didn’t cool properly after chopping. CDI- broccoli was discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 container of broccoli labeled with todays date but was cooked yesterday. CDI- broccoli was discarded due to improper cooling. Educated PIC that date shall be date that product was cooked. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using time as a public health control for arugula, pesto drizzle and ranch dressing at finishing station. Proper procedures were being followed however facility does not have any written procedures. TPHC template emailed to PIC. VR required. |
|
40
|
0
|
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. Observed one employee wearing a bracelet. |