|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes over stored above ready to eat foods on WIC shelving. CDI - PIC rotated unwashed produce to effective, readily available shelving.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) pan of chicken in the WIC date labeled for a date of preparation of 4/19/2023, greater 7 days prior. PIC elaborated that item had been pulled to thaw on 04/26/2023, temperatures taken and additional observations (two (2) other identical servings of cooked chicken with the same date marks in the walk in freezer) corroborated this explanation. CDI - A thawing date was attached to the cooked chicken in WIC.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Observed effectively filled out TPHC logs and labeling for upper school TPHC plan (hot line sandwiches, air screen grab n go cooler). However, TPHC logs for lower school air screen grab n go cooler items (ham and cheese sandwiches, ham and cheese trays, milk cartons) had not been filled out with the appropriate placement time (9:30 a.m.) CDI - PIC verified placement time with food employees and listed the appropriate placement and disposal times on the TPHC log. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed seven (7) trays of tater tots and one (1) tray of cut tofu held at room temperature (at 55F and 57F, respectively) on speed rack in kitchen prep area. Food employees were on a breaking period at time of observation; PIC stated that items were left to slack out of freezing prior to being rotated to ovens and hot holding. CDI - Prior to end of inspection, EHS observed effective reheating and hot holding of slacked items. |