|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee use pen out of her hair and then don gloves without washing hands. CDI-employee was directed to wash hands. EHS explained to PIC that if the pen is going to be used then it does not need to be in the hair. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken being held below 135F. Chicken was cooked during the lunch rush and was on the counter. PIC stated that they cooked the chicken and will go back and reheat it once an order has been made. EHS explained that if the chicken is cooked and not being held on time then it has to remain at 135F or higher. CDI-chicken was reheated |
|
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. Observed in use tomatoes and lettuce in the flip unit that were above 41F. Observed in use romaine lettuce in the reach in that was above 41F. CDI-foods were placed into the WIC to rapidly cool back down. EHS advised PIC that foods should cool down in the WIC and not flip units or reach ins. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer. |