|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) employee wash hands before engaging in non-food handling tasks effectively, but turn off faucet with bare hands. All other employees, including PIC, were observed effectively washing hands effectively. CDI - EHS and PIC effectively coached employee on proper hand washing. EHS observed effective hand washing from this employee for the remainder of the inspection.
Note: EHS previously marked similar line item citation incorrectly in report. This line item citation is therefore not to be marked as a repeat. EHS has observed considerable improvement in facility hand washing procedures. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed two (2) boxes of unwashed produce (tomatoes and eggplant) stored above ready to eat food items in the WIC. CDI - EHS and PIC relocated unwashed produce to shelving containing only unwashed produce. REPEAT. |
|
23
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) container of potato salad, approximately half full, in the WIC with no discernible date mark. PIC elaborated that this container had been opened in the morning to fill to go containers of potato salad. CDI - EHS discussed labeling system with PIC. Container was labeled with effective date mark.
Note: EHS observed marinated raw chicken in the WIC date marked as having been prepared on 01/10. EHS discussed date marking with PIC. These items, as raw animal protein, were not subject to date marking violations. EHS changed date marks on marinated chicken to meet establishment system. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop placed in sugar bin with handle making contact with the food. CDI - Handle was removed from bin and rotated to ware washing area for effective cleaning and sanitation. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee engaged in manual ware washing with water at the 3 compartment sink using water that was used to soak dishes. EHS observed soaking water at a temperature approximately 74F. CDI - EHS discussed proper manual ware washing temperatures with food employee and PIC. Excess cold wash water was drained from the wash basin; soap and warm water were added to the wash basin until a temperature of 112F was observed. |