|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees recontaminate their hands after washing and then follow up with food preparation. CDI- PIC corrected and educated team members on how to wash hands properly. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxed unwashed tomatoes stored over ready to eat foods such as cooked Turkey. Ensure that unwashed produce is stored under ready to eat foods. |
|
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 salmon inside of reach in unit at temperature of 48F. Salmon was left out on countertop while preparing food. Salmon was moved to walk in freezer to be cooled below holding threshold of 41F. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and spices placed inside of secondary containers without labels present. CDI- Labeled during the inspection. |
|
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 preparation without effective hair restraint present such as a hat or hairnet. |