|
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 employee wash hands and re-contaminate by touching handles with bare hands. CDI - EHS educated and employee re-washed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods > 41 at salad bar sushi make unit/lowboy unit and grab & go. Refer to temperature chart. All products had been prepped and put into units for today's services moments before EHS arrival. CDI - Products re-located to walk-in cooler to cool to < 41 F. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
REPEAT: 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 items inside walk-in cooler and reach-in units with out date marking. PIC confirmed that these were from the previous day. CDI - Products all date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed multiple products with date marking past 7 day requirement (discard date 4/18). Observed x4 tuna salads with incorrect date marking. Also observed several items such as an opened container of almond milk and sliced roast beef with out date marking; unable to verify first use dates. CDI - Tuna salads correctly dated and all other products voluntarily discarded. EHS will conduct follow-up to assess facility's date marking procedures. 3-DAY VERIFICATION REQUIRED. |
|
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 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 TCS foods at sushi grab & go case and salad bar cooling. Refer to temperature chart. Products were prepared and immediately placed into cold holding moments before EHS arrival. CDI - EHS educated and products re-located to walk-in cooler/freezer units to cool to < 41 F. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT; 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed thorough cleaning needed underneath and on non-food contact surfaces of cheese & meat slicer and on surfaces of pizza station reach-in unit sliding doors. |