|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . Observed a FE take a used knife, put it in soapy water, swish it around for 2-3 seconds (did not use a sponge or other cleaning abrasive) then rinse, then put it in sanitizer-swish it around for 2-3 seconds and put it in the clean dish bin. CDI-EHS intervened and explained they must wash-soaking it in warm soapy water-cleaning with an abrasive surface to get food particle off-rinse-then leave it in sanitize for at least 1 minute contact time. FE W/R/S properly. |
|
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 1 area of the sandwich prep line with TCS foods above 41F (Spinach, steak, lettuce, tomatoes) they were between 51-60F. The grab and go deli meats have been drastically decreased-small portions. EHS did find 3 items above temp (out of 10). (roast beef, turkey)-their methods have improved-EHS thinks this temp difference could be from the slats in the plastic containers were the meat sits. CDI-PIC pulled product and voluntarily discarded. Due to improvement points have been decreased. REPEAT |
|
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 white rice, and sushi cooling in the small reach in by the sushi area (60F). FE explained they put them in there around 10:30-11am and they explained they know they should put it in the WIC. CDI-FE moved items to the WIC. REPEAT |