|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Dish oil employee working with soiled utensils and equipment at dirty side of high temp dish machine, then unloading cleaned utensils and equipment without hand wash in between. CDI- Discussion with PIC, who then instructed employee to wash hands in between task changes. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: One hand sink in kitchen with no soap or dispenser. CDI- soap supplied to hand sink. |
|
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.: Found cooked whole tomatoes 80.0 F at 4:53 pm that were cooked at 12:16 pm same day. Found cooked whole tomatillos 81.0 F cooked at 12:16 pm same day. Found cooked whole jalapeños 90.0 F at 4:53 pm that were cooked same day at 12:16 pm. Methods of cooling prevented cooling parameters from being met, based on observations. See #33 below. CDI- all three tubs of food voluntarily discarded. 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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chopped greens in prep line tops above 41.0 F. CDI- moved to WIC for cooling and back-up brought out for service. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Found various salsas with TPHC sticker indicating 4.5 hour hold time ( 4:30 pm to 9:00 pm). CDI- labels changed to show expiration at 8:30 pm |
|
33
|
0.50
|
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: Found large tubs with cooked tomatoes, tomatillos, and jalapeños in deep volume, stacked and side by side in close proximity to each other in blast chiller. Little space for cold air circulation. Three tubs had food above 80.0 F after 4.5 hours. CDI- discussed methods with PIC and lessened volume of food in blast chiller. 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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Some spray ports on interior of high temp dish machine clogged with visible food debris. |