|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed produce department hand washing station without paper towels at start of inspection. CDI - Paper towel was replaced from readily available supply. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed four (4) food items in total (one sliced quarter of watermelon on the WIC speedrack, and two trays of watermelon wedges and a watermelon quarter in the grab n go cooler) above 41F. Labeling indicated that these items had been placed within cold holding equipment more than 4 hours prior to time of inspection. (9:27 a.m.) Ambient temperatures of both cold holding areas were observed as being below 41F. CDI - Out of temperature foods were voluntarily disposed of by PIC.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 approximately ten (10) containers of cut melon and watermelon chunks on speed rack in WIC, dated for the day of the inspection, at above 41F. Approximately 3.5 hours had elapsed since preparation, according to package labeling. Items were observed cooling while covered. CDI - Items were rotated to walk in freezer with lids removed to improve cooling rate. Food items were observed as being below 41F prior to 4 hours passing. EHS provided establishment with ambient TCS food cooling chart.
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of single service plastic lids stored directly on the floor of produce pre room. CDI - Box was elevated to prevent potential contamination.
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 (plastic tray lids and single service styrofoam trays) on prep table with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination. REPEAT |