|
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 Observed raw chicken for employee's being stored on top of box of noodles. CDI: PIC moved raw chicken to a bottom shelf where contamination will not occur.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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 cooked pork and cooked shrimp in fliptop unit with containers full to the top. bottom of containers were showing 41 but top half of food that was over stacked was above 41F. PIC stated that items had only been in the fliptop unit for a little over one hour. Observed Lo mein noodles, eggrolls, and cooked pork in RI that were prepared the day prior with temperatures above 41f. PIC stated that items were in this unit over night and not pulled out of refrigeration today. CDI: PIC moved fliptop products to WIC to quickly cool and voluntarily discarded RI unit items.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Observed food items such as pork, shrimp, chicken, cut cabbage not date marked in fliptop cooler. Through discussion with PIC, items were prepared yesterday and taken from larger batches in the WIC. Make sure the date follows the food products wherever they go. Dates of larger batches of foods were already dated from yesterday. CDI: PIC dated items.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed kitchen knife being stored between fliptop and table. CDI: PIC took knife to 3 comp sink for W/R/S. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent over cook line with heavy grease build up and in need of cleaning. |