|
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 using personal cell phone while prepping ready to eat cheese. Employee was wearing gloves, using personal phone, and then handling slices of cheese in prep area. Employee was asked to wash hands and change gloves but stated that he was only using one hand to use cell phone and using other hand to touch cheese. Employee was seen using both gloved hands to touch cell phone. Employee refused to wash hands. CDI - Employee left the establishment without engaging in any further food preparation. Affected cheese was discarded. PIC was informed of incident and handwashing procedures (including when to wash) were reviewed. -2 points- |
|
20
|
0
|
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 tightly wrapped, covered, and stacked containers of shredded iceberg lettuce cooling in walk in cooler. Initial temperatures of cooling lettuce were measured at 48F. Iceberg lettuce failed to meet cooling parameters after 25 minutes in walk in cooler. CDI - Containers were uncovered, unwrapped, and unstacked to allow cold air to circulate in around food. After an additional 25 minutes iceberg lettuce cooked to 42F. Cooling procedures were discussed with PIC. -0 points-
For more information, please visit: www.meckncgov/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 . |