|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee going from dirty to clean and washing hands with gloves on. Observed employee going from dirty to clean without washing hands. CDI- Explained to employee to wash hands properly and without gloves. Employee properly washed hands.
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 employees going from one room to the next without washing hands after touching doorknobs. CDI- employees properly washed hands. |
|
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 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 items in the lowbouy cooler that were stored above 41 F. Employee stated that items were in walk-in cooler last night, then moved to lowbouy cooler this morning. CDI- items were placed in walk-in cooler and allowed to further chill with the plastic wrap off. |
|
33
|
0.50
|
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 items in lowbouy cooler that were cooling while covered. CDI- cover was removed from items to properly chill. REPEAT (half points due to improvements). |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Water on grill top reached a temperature of 130 F. CDI- water temperature was increase to above 135 F. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. There was not a lid for container in employee restroom. |