|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then turn off faucet with barehands before going back to cook line. CDI: Employee redirected and rewashed hands followed by turning off faucet with paper towel. |
|
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 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. REPEAT CDI: PIC dated items and PIC was informed that next time food may need to be thrown out if not date marked.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee washing mushrooms in a colander in middle compartment at 3-comp sink. Left compartment was full of soiled utensils and right compartment was holding utensils in sanitizer solution. CDI: Employee stopped washing produce in this middle compartment and was redirected to use prep sink for produce washing in the future. Education provided on 3-comp sink limitations. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 gaskets in RI units heavily soiled and having back discoloration. Observed hood vent over cook line with moderate grease build up and in need of cleaning. REPEAT |