|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on cutting board at start of inspection. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf. 0 pts. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling cell phone and then began donning gloves without washing hands. Another employee observed placing raw chicken on grill with gloved hands. Employee then discarded gloves and donned new gloves and began working with ready-to-eat foods. Employees must wash hands after handling cell phones and when switching from working with raw animal foods to ready-to-eat foods. CDI - Employees instructed to wash hands and did so. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on ice machine shield. Soda nozzles also had visible buildup on them. Clean ice machine and beverage nozzles as often as necessary to avoid contamination. 0 pts. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Buffalo chicken dip in hot well measured 85F at 3:45PM and had been in unit reheating since 1:30PM. TCS foods must be reheated to at least 165F within 2 hours. CDI - Buffalo chicken dip discarded by manager. 0 pts. |
|
22
|
1.50
|
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 . Blue cheese dressing and ranch dressing in ice bath both measured 72F and 68F. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on TPHC and PIC e-mailed TPHC form to fill out so that time as a public health control will be used for these items going forward. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 2 pans of Mac and cheese sauce were prepared on 11-21 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. 0 pts. |
|
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 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 . Au jois cooling in deep container in walk-in cooler. Use shallow pans or ice wands to rapidly cool TCS foods. CDI - PIC moved Au jois to shallow pan. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Knife stored in space between side of sandwich cooler and reach-in freezer. Only store in-use utensils on cleaned and sanitized surfaces. |