|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival at establishment, EHS was informed that PIC was not present and had left the establishment temporarily. When asked if any food employee had been delegated as PIC in their absence, EHS was informed not. In the absence of PIC, multiple food active food establishment procedures, such as proper temperature control of TCS, preparation of sanitizer for wash, rinse, and sanitizing of utensils, and the locations of critical equipment, such as thin probe food thermometer, were not addressed by food employees. CDI - PIC returned to establishment at approximately 12:40 p.m.
PIC was advised that in future, the expectation is that PIC status and duties are delegated to a food employee in his absence, who is ideally certified food protection manager, and that steps are taken to verify food safety protocols are met within the establishment. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed six (6) cartons of raw shell eggs stored above ready to eat food (ranch, cut deli meats) in WIC. CDI - PIC reoriented WIC storage to prevent potential contamination. EHS reviewed food storage order guide with PIC. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed QAC sanitizer in 3 compartment sink being used to sanitize one (1) utensil (whisk) at low concentration (below 50 ppm), as well as an insufficient test kit for the testing of QAC sanitizers. CDI - Upon his return, PIC explained that facility prepares chlorine based sanitizer for their 3 compartment sanitizing basin. PIC and EHS prepared properly concentrated sanitizer basin using available chlorine bleach, verified by readily available chlorine test paper.
Facility is encouraged to continue using chlorine sanitizer as opposed to QAC, as both QAC sanitizer and test kit were observed as ineffective at time of inspection.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding at 117F. Facility’s heat lamp is out of service and is insufficient for the purposes of hot holding. CDI - Prior to correction by EHS, French fries were reheated to 178F and sold to customer for immediate service. Further conversation with the PIC established that, in lieu of proper hot holding equipment, employees were encouraged to only prepare one portion of French fries at a time. If additional fries were made, PIC instructed employees to reheat these fries to above 165F before sale.
If facility is unable to hot hold TCS food at 135F or greater, cooked fries may NOT be held for longer than immediate service. Facility must either prepare and utilize TPHC procedures for cooked fries, repair and maintain hot holding equipment, or verify that food will not be cooked or reheated and held held for longer than immediate service. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 one (1) bin of cut roast beef with date label reading 03/14 - 03/20 in WIC. Observed four (4) bins of cut cooked chicken with date label reading 03/21 - 03/27 (one in WIC, three in prep unit underside). CDI - PIC voluntarily disposed of out of date food. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC food stored above ready to eat food (chopped onions, peppers) in WIC. Designate an area for storage such that food held for resale cannot be contaminated. |