|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed 4 different salsa containers with no DM, chicken broth in the WIC no DM. CDI-PIC DM. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked bananas with time stamp at 11am-3PM, they were not cooked then because EHS was on site at 11am. They explained they cooked them at 10:30, -CDI-EHS explained the time must begin when food is taken off of temp control, so they marked time at 10:30am. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap with no label. CDI-PIC labeled. REPEAT. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. During conversation with PIC they explained they cool their roast on the counter until it reachs 70F.. They do not cut it. They explained it may be 6hrs or longer on the counter. EHS observed three different items (chicken soup, beef stew, cut tomatoes) cooling in the stand up with lids still on. CDI-PIC opened lids for the items made today and they voluntarily discarded the roast due to possible temp abuse. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen fish being thawed, unopened in the prep sink without flowing water. CDI-EHS showed the proper way, cut the vacuum seal open, thaw under cold flowing water. They agreed they will do it this way from now on. |