|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee touch handle of soiled trash can and continue to other parts of food prep, entering the WIC and coming back to seafood. CDI-EHS shared observation with PIC and PIC then took corrective action and educated. Employee removed gloves, washed hands, and put on clean gloves. |
|
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 raw chicken and raw rainbow trout over RTE noodles and produce in the WIC. Observed RTE hotdogs in direct contact with raw ground beef. CDI-PIC corrected storage order to prevent cross contamination and voluntarily discarded hot dogs that had been contaminated with raw beef. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
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 crab cakes, salmon cakes, bbq ribs, short ribs, and Italian meatloaf in hold holding above 41. CDI-The crab cakes and salmon cakes were moved to WIC to quickly cool, and other items listed were voluntarily discarded by PIC. Reference temp chart. VR within 3 days-3/10. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a leaking cold holding unit at service counter. Towels were in front of unit to collect moisture. |