|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then turn off faucets without using a barrier, such as a paper towel. CDI - Employee was corrected through instruction. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 slaw, cut cabbage, and potatoes in flip top cooler holding at temperatures between 51F and 56F. Observed fish and chicken wings holing in reach in cooler at temperatures between 45F and 47F. CDI - Items were discarded. PIC has been advised to repair or replace reach in unit and conduct frequent temperature checks on flip top unit. -1.5 points- |
|
24
|
0
|
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 peppers being held on time without start and discard times. PIC stated that foods were prepared at 11AM and would be discarded at 3PM. CDI - Cooked peppers were discarded. Cooked peppers have been added to TPHC procedural template and will have start and discard times indicated on dry erase board. -0 points- |
|
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 speed rack of cooked potatoes cooling at ambient room temperature. Temperatures were between 63F and 66F. CDI - Cooked potatoes were taken to walk in cooler to rapidly cool to 41F or less. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed handle/latch broken on low reach in cooler. Observed damaged gasket in same cooler. Chicken wings and fish were found to be above 41F and were discarded. Other items were found to be 41F or less. Recommend repair or replace of door latch and gasket to help maintain foods at 41F or less. -REPEAT- -0.5 points |