|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used for refilling containers used for cleaning and for washing wiping cloths. CDI - PIC educated that prep sink is to be used for these purposes. -1- |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. 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 . Observed chili, collard greens, mashed potatoes, potato salad, cooked pork and baked mac and cheese at 43-69F after cooling from previous night. CDI - PIC voluntarily discarded. EHS discussed with PIC methods of cooling and that foods were placed in walk in to cool under products that were already cold, warming these product up overnight. REPEAT -3- CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Observed collard greens and mac and cheese cooling in deep portions in walk in cooler and other cooling items such as stewed vegetables and chili cooled overnight without active stirring or other means of releasing heat in center of food. CDI - PIC voluntarily discarded. REPEAT - 1 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potato salad, and macaroni for mac and cheese cooling directly on floor. Keep food at least six (6) inches off floor. -0- |