|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash, rinse and sanitize dishes without handwashing after handling soiled dishes. Observed food employee touch clothing multiple times without handwashing. CDI - EHS asked PIC about when to wash hands. Per PIC after handling soiled items. Hands washed. -2- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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. Observed cooked pork belly cooling since 1:30, per PIC at 76F at 4:30. CDI - PIC voluntarily discarded and discussed with EHS methods to meet cooling parameters with limited walk in cooler space. Monitor cooling for all future cooling processes. -0-
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 . |
|
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 Observed cooked pork belly cooling under other items cooling on low half speed rack. CDI - PIC adjusted cooling method several times by moving food in front of WI cooler fan, reducing portion and moving to very small freezer at serving line. Food did not meet 70F within 2 hours. Product voluntarily discarded. -.5-
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw fish on sheet trays stored directly on floor in walk in cooler door. Per PIC, facility ran out of space on shelves. EHS advised PIC to review storage order and create channels in walk in cooler to keep foods safe from contamination. -1- REPEAT |