|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 raw ground beef being stored on shelf in WIC above ready to eat foods and raw shell eggs being stored on shelf in WIC above ready to eat foods. CDI: EHS instructed employee to re-arrange items to proper storage order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low level of sanitizer concentration in sanitizer bucket at prep line. CDI: PIC replaced sanitizer with required level of sanitizer concentration. |
|
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 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 cooked potatoes being held in pan on grill top at 95F. CDI: PIC voluntarily discarded item. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 numerous items being held between 44F - 48F in prep unit. Employee stated unit temp was checked at approx. 6:00AM and was at 39F. Unit was reading 50F at 8:40AM. CDI: Employee moved items to WIC to rapidly cool. Unit temp was rechecked at 9:40AM and was reading 37F. Recommend contacting cooler service provider for guidance on unit and if unit periodically goes through a defrost cycle so that employees can move food out of unit during that time. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened package of deli ham in WIC missing date mark. CDI: Employee voluntarily discarded item as he was unsure of open date. REPEAT
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 cooked chicken, cooked meatballs and marinara sauce all past their expiration date in prep unit and a container of cooked burger patties with a prep date of 1/9 and use by date of 2/9. CDI: Employee voluntarily discarded expired items and placed correct date mark on burger patties. EHS educated PIC on date marking time frame and discarding items that have past their expiration. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on hand out menus and poster board menu hanging on wall. Items on hand out menu that are cooked to order were also not asterisked to identify item that needed consumer advisory. VERIFICATION REQUIRED within 10 days to ensure menu has been updated to include disclosure and items are asterisked. |
|
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 PIC could not locate a thin probe thermometer. VERIFICATION REQUIRED within 10 days to ensure a thin probe thermometer is on hand at facility. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees not wearing hair restraints and 1 employee not wearing a beard guard while handling food. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a green apple available for sale on serving counter wrapped in plastic wrap with barcode sticker still on skin. Wash all fruits and vegetables prior to use. |