|
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 romaine stacked well above container rim in salad prep unit with top half of lettuce measuring 45F. CDI: Top half of cut romaine was removed from unit and placed in an uncovered container in WIC to rapidly cool to 41F. PIC stated lettuce had been in unit for approx. 2 hours. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a tray of salads in covered plastic containers cooling in low boy salad cooler for 2 hours with a temp of 45F. Temps were retaken 30 minutes later with no drop in temp. CDI: PIC moved tray of salads to WIC and uncovered to rapidly cool to 41F or below. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing salads while wearing bracelets. CDI: EHS educated employee on not wearing jewelry besides a plain wedding band or ring while preparing food and instructed employee to remove bracelets. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving for clean equipment and utensils with build up of food soil and debris. Clean as needed. |