|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling breading mix that raw fish goes into. Employee then went to handling pan that fully cooked food was put on without washing hands in between. Wash hands when switching from handling raw animal foods to handling clean utensils or ready-to-eat foods. CDI - Employee educated and washed hands. Kept at half-credit due to this only occurring once, and employee was washing hands after touching all raw foods, but failed to realize the breading is also a raw product due to the raw fish going into the bus tub. REPEAT |
|
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 . Cheese, cole slaw and lettuce in reach-in cooler measured 45-51F. Unit air temperature was 50F. Portioned crab meats in sandwich cooler top measured 41-60F. Cups were stacked above fill line of pan. CDI - Items moved to walk-in cooler to cool. VR - Verification required within 3 days that reach-in cooler has been repaired. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw fish thawing under running water that was 83F. Bus tub of raw fish that was already thawed measured 56F. Thaw TCS foods under refrigeration or under running water that measures 70F or less. Thawing methods shall not raise temperature of food above 41F. CDI - Raw fish moved to cooler. 0 pts. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Establishment only has dial thermometer. VR - Verification required within 10 days that establishment has thermometer with thin tip probe. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees not wearing hair restraints. Food employee must wear a hat or hair net. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler door and reach-in cooler door. Reach-in cooler is holding at 50F. Repair cooler to hold below 41F. Replace torn gaskets. 0 pts. |