|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 4 pans of raw tuna over RTE shrimp sauce and poke sauce. CDI-PIC moved raw to the bottom and explained to employee. Full points not taken due to it only being 1 item and the improvement of storage order otherwise. |
|
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 milk at 43F in the reach in up front, observed pickled mustard greens at 48F (FE explained they were made this morning). CDI-PIC moved greens to the WIC, and milk to a different cooler. Ambient air in reach in cooler was 42-44F, PIC was instructed not to use cooler unless it is under 41F, holding food at 41F. |
|
23
|
1.50
|
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 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 FE's DM all food as EHS came in. Most of the food was from today 6/28 (which it was all DM from 6/28) FE explained several items were made Sunday but DM for today. CDI-PIC and FE's re-datemarked food for the correct date. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility has recently added bulboa pearls for drinks. They were cooking it and keeping part of it on the counter near the drink machine. PIC said they are keeping it on TPHC but they did not have to added to their time procedures. CDI-PIC added to their time procedures. No points due to all other time being correct and stamps accurate-bulboa is new |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two cooking carts with unlabeled MSG, salt, sugar. CDI-FE added labels. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking in the dish drying area. |