|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee texting on phone, go and grab gloves, then go to start prepping food. CDI-EHS intervened and explained after they handle the phone they need to wash hands. Food employee took off gloves, washed hands properly and donned gloves. |
|
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 salmon in a hotbox ay 123F. PIC turned on hotbox to reheat, it did not increase in temp. CDI-PIC voluntarily discarded. PIC called maintenance while EHS was on site and will not use until it is fixed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 20 packets of ham, turkey, cheeses (cheddar, swiss, provolone) all above 41F. All items were packaged this morning and set in the grab and go. EHS has had several conversations about the cooling of these items. They tend to put the packets in the deli case and after all the cutting is done they are put in the grab and go. EHS has clarified this is not the correct way to do this and the employee was not aware of the temperature it needed to be to be put on shelf. Other items were above 41F that were packaged today (coleslaw, ribs, chicken salad) PIC and EHS moved all packed items from today and put in the WIC to cool. REPEAT. VR REQUIRED 6/3/2022 |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 20 packets of ham, turkey, cheeses (cheddar, swiss, provolone) all above 41F. All items were packaged this morning and set in the grab and go. EHS has had several conversations about the cooling of these items. They tend to put the packets in the deli case and after all the cutting is done they are put in the grab and go. EHS has clarified this is not the correct way to do this and the employee was not aware of the temperature it needed to be to be put on shelf. Other items were above 41F that were packaged today (coleslaw, ribs, chicken salad) PIC and EHS moved all packed items from today and put in the WIC to cool. VR REQUIRED 6/3/2022. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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. Observed water used for icing at 89F with in use utensils inside (food employee said they were currently in use) EHS explained it needs to be at a higher temp or kept dry. |