|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 .
Top layer of smoked salmon in prep flip top was holding above 41F. Bottom layer of food product was 41F and below. Salmon is portioned into small plastic bags when placed in container for prep unit. All other foods in prep unit were 41F and below. Advised facility to grab portioned salmon from prep reach-in where temperature is cooler or place salmon unwrapped/stacked less high in a metal pan. Ensure temperatures are taken regularly. CDI-Salmon that was out of temp was discarded voluntarily due to the time smoked salmon has been holding in prep top.
**Points not increased due to different unit/food product with cold holding issues. |
|
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 .
One container of cut mixed greens in walk-in without prep date. Employee who prepped food was able to prove to EHS that food was prepped on 3/4 due to other prepped foods and batches of prepped greens from same day. CDI-Greens were date marked. |
|
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 food employee without hair restraint. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. A/C vent in kitchen above prep unit is leaking. There is shelving and drip pans below unit to protect food. PIC is aware of issue and has already contacted maintenance for repair. Facility awaiting repair. |