|
15
|
3
|
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 tuna and spicy tuna salad over RTE crab sticks and RTE lobster salad in the sushi area. CDI-EHS explained to sushi person and they rearranged order. REPEAT.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mangos over RTE sauce. CDI-PIC moved mangos and said they had an order this morning. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp on the counter at the sushi station at 78F. PIC said they made a few extra and they drop them in oil again upon order, last order was 1 hr ago. CDI-EHS explained these either need to be kept cold or on time. PIC voluntarily discarded due to temp abuse. No points taken today due to improvements in the facility with cold holding. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed general Tso's sauce on the cart (with garlic inside, and oil in the sauce) at room temp and with no TPHC sticker. PIC said they did not realize this needed to be kept cold or on time, EHS observed a container of rice that is kep on time with no time stamp. Food employee explained they add a time stamp when the rice is done cooking (they do it in sections) CDI-PIC added to time procedure and EHS explained that the rice is to be put on time when the rice is first put in there, not the last batch. REPEAT |