|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety: PIC is not monitoring proper date marking / disposition of expired food in facility. PIC is not ensuring employees are properly cleaning their hands before working with food. PIC is not monitoring cooling methods of rolled sushi and packaged chicken salad for customer self service. Verification within 10 days. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employees turning off faucets of hand sink with cleaned hands after washing. CDI- stopped two employees and discussed how to not recontaminated hands after washing. Hands re-washed. |
|
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: Found sliced deli meats not in process on prep table unattended, at 47.0 F. Chicken not in process at prep site, under no refrigeration at 50.0F CDI- moved all to refrigeration. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety: Found mortadella not date marked. Found mortadella dated 2/16. Found lemon chicken dated 2/10. Hot capicolla dated 2/10. Found roasted garlic on olive cart not date marked. Found meat loaf, deviled egg salad, house made slaw, artichoke salad not date marked. CDI- voluntarily discarded deli meats, garlic, chicken. Allowed to date meat loaf, slaw, artichoke salad with previous days date. Verification within 10 days of demonstration of understanding requirements for date marking. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: Found packaged, rolled sushi said to have been cooled same day after rolling, in customer self serve case at 46.0 F. Sushi chef moved to freezer and all packages cooled to 33.0 F after 45 minutes. Packaged rotisserie chicken salad 50.0 in customer grab n go. Salad had just been portioned and packaged, then placed directly into grab n go. PIC moved to freezer to cool packages. CDI |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Found long-handles spoon with handle laying in food in prepared foods case. |