|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed front of house employee wash hands at front handsink and turned off faucet without barrier. CDI-Discussed with PIC and educated employee on proper handwashing procedures to avoid recontamination. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed quiches that were made around 9:30am this morning still at 80-91F. Food did not meet 135F to 70F parameter within 2 hours after discussion with kitchen staff. CDI-Quiches were discarded and cooling methods and times were discussed with PIC and kitchen employees. Also discussed taking temperatures and monitoring throughout cooling process. |
|
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 .
Observed quiches above 41F, cooked this morning around 9:30, and covered with plastic wrap. CDI-Quiches discarded and recommended more efficient cooling methods to PIC and kitchen employees. |