|
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 turn faucet off with bare hands before returning to handle food. CDI: EHS provided education to employee and instructed employee to rewash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand wash signs posted in either men's or women's restroom hand sink. CDI: EHS provided signs to PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut cherry tomatoes and boiled eggs being held at 45F in prep top. CDI: PIC moved items to WIC to rapidly cool before returning items to prep unit. Points not taken due to good overall cold holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer missing label. CDI: PIC placed label on item. |
|
33
|
0.50
|
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 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 covered plastic container of cut cantaloupe cooling in WIC not change temperature after 30 minutes. See temp chart. CDI: PIC removed lid and placed item in WIF to rapidly cool. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without beard guard. Use beard guard to prevent potential contamination of food. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4.602.12(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed soil build up in 2 microwaves on prep line and customer microwave at self serve counter. Clean at least every 24 hours. |