|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unaware of hot holding, final cook and cold holding temperatures. CDI - EHS advised PIC about correct temperatures and emphasized importance of having a CFPM during all operating hours to ensure food safety. -1- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsinks in kitchen nor at handsink in restroom. CDI - PIC went to the store to purchase paper towels. Supply all required items at handsinks for proper handwashing. REPEAT -1- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. |
|
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 cooked mac and cheese and rice cooling overnight in reach in cooler at 46-64F. CDI - Food voluntarily discarded. EHS reminded PIC upon return that permit states facility shall not cool TCS foods due to no cooling capacity and equipment. -3- CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice in steam table hot holding at 120F and beef gravy in hot borax holding at 110F. CDI - Items voluntarily discarded and EHS reminded PIC of proper holding temperatures. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 cold holding milk at 62F, rice and red beans and rice cold holding above 41F. CDI - Items voluntarily discarded. REPEAT -3- CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -1.5- |
|
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 two types of rice cooled overnight still above 41F. Permit stated facility is prohibited from cooling due to lack of cooling capacity and equipment. CDI - Food voluntarily discarded. -.5-REPEAT CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling of rice in reach in coolers. Per permit conditions, facility shall not cool due to lack of cooling capacity. CDI - Cooled foods voluntarily discarded. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed on e food employee preparing and serving food without an effective hair restraint. Wear an effective hair restraint. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on hood system. Clean often enough to prevent buildup. -.5- REPEAT |