|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food employees dip the W/R dishes in the sanitizer and not give the dish long enough to achieve full contact time of 10 seconds with CL. CDI-EHS explained this to PIC and they relayed this information to the employee, they put dishes in the water for at least 10seconds. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed PIC using time and labels for their lonchero trucks. They explained they usually prep and put food in at 8:30 and they stop serving around 1:15PM. They also explained sometimes they save the food in containers for the next day. They also had no written procedures on site. CDI-EHS sat down with PIC and filled out TPHC, as well as explained they must only keep for 4 hrs, no longer because of the bacteria load. They are not allowed to keep for the next day.
Side note-They must keep food with current label standards. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a large metal pan of beans, and a smaller pan of cooked beef all above 41F in the WIC. PIC said they cooked this morning and they had dates, they were covered with plastic wrap. CDI-EHS explained they need to remain uncovered and the beans need to be in a smaller pot. PIC said they mainly use ice baths but they do not check the temperature afterwards. EHS suggested they ensure it’s 41F before wrapping. PIC moved the beans into 2 smaller pans, and left them uncovered. PIC uncovered cooked beef. REPEAT. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer on site. VR REQUIRED 12/1/2022. |