|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee wash hands correctly and then turn off faucet with clean bare hands. Utilize paper towel to turn off faucet instead of clean bare hands. - CDI - Education provided. Employee washed hands properly.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee preparing food on serving line for customer, handling money at the end of the line, and going back to handle food for the next customer without changing gloves and washing hands between handling money and food. - CDI - Education provided. Employee removed gloves and washed hands before donning new gloves. EHS strongly recommends keeping two employees on the line so that one person can handle money while the other handles food to limit the amount of required handwashing.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed sticker residue on multiple dishes stacked as clean. Ensure label and sticker residue are removed entirely during the cleaning process. - CDI - Dishes moved to 3 compartment sink to be cleaned again. PIC stated corporate is working on ordering better labels. - NOTE: Risk control plan will be implemented at next routine inspection if issue persists.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
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 - REPEAT - Observed hot pickled onions cool from 115F at 2:07pm to 98F at 3:20pm. Per PIC, onions were already cooling for at least an hour when checked at 2:07pm. Therefore, onions did not reach 70F within 2 hours. - CDI - PIC voluntarily discarded onions. PIC agreed to change cooling methods per EHS recommendation moving forward (see violation #33).
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed white rice and multiple types of cut leafy greens (spinach, cabbage, etc) holding above 41F in salad display unit (see temperature chart). EHS strongly recommends placing unit on time. Also observed two containers of white rice holding above 41F in walk-in cooler (shelf with door access to front line). - CDI - PIC voluntarily discarded rice and placed cut leafy greens on time. EHS provided TPHC written procedures form to PIC. Ensure rice is cooled to 41F before placing in deep containers.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - Observed hot pickled onions cooing in large, deep container in an ice bath in prep sink. No stirring observed until directed by EHS. Ice bath did not go high enough to surround onions in container. - CDI - PIC voluntarily discarded onions due to missing cooling window. EHS recommends placing onions on sheet tray in walk-in cooler to cool or utilizing shallow containers in ice baths that are deep enough to surround onions fully and active stirring every 10-20 minutes.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed employee remove clean dishes from dish machine and stack on drain board of 3 compartment sink to dry. Do not stack dishes prior to air drying. |