|
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 Observed one food employee wash hands then turn off faucet with bare hands. A paper towel or other barrier should be used to turn off the faucet to prevent recontamination of hands. Other employees were using correct handwashing technique. CDI - PIC reminded to discuss correct handwashing technique with employees. Employee washed hands correctly.
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 . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored above RTE food such as milkshake mix in WIC. CDI - PIC rearranged food
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions in steam well hot holding below 135 F. See temp chart. CDI - PIC voluntarily discarded onions. EHS recommends placing onions on time if PIC notices issues with onions holding at or above 135F moving forward.
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 . |
|
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 fries being held on time lacking timer to indicate when fries should be discarded per facility’s TPHC written procedures. - CDI - Education provided. Timers set for fries. Long term compliance visit will be made to ensure timers being utilized correctly. |
|
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. Observed handsink by milkshake station in need of recaulking at wall seam. |