|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit diarrhea policy. CDI- Emailed copy of policy and educated PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife sharpener, wash cloth and measuring cups stored in the handwashing sink near the 3 comp sink. CDI- Items removed. |
|
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 chicken tamales holding below 135F. CDI- Chicken tamales were within time temp parameters and were placed in the walk in cooler for cooling. |
|
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 Observed noodles, 6 large bins of slaw, tomatoes, 2 containers of pork holding above 41F in the walk in cooler. All other items checked by EHS were in temperature. An ambient temp was taken from the walk in cooler. The temp was 39F. Cooler was holding very well. EHS determined foods were out of temperature due to cooling methods. CDI- All items were not within time temp parameters and were discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed slaw holding out without time stamp and procedures. CDI- Item placed on time. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes and noodles not holding. EHS determined items were cooled with tight fitted lids on. Observed large containers of slaw. Slaw was cooled in large containers. Items need to be portioned for cooling. Observed ground pork overstacked and covered in the walk in cooler. EHS talked to PICs about proper cooling techniques for all items. Vent lids, use smaller portions, use metal pans, check temperatures to ensure items cool to 41F. CDI- Items discarded. Moving forward items will be in smaller portions. |