|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink in the downstairs storage area used to store a mop head. Sink was also blocked by cart and not accessible. Handsink is the only available sink in this area and is used by employees prior to obtaining ice from the ice machine. CDI-PIC removed mop head from hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 a case of unwashed brussels sprouts stored over RTE veal jus. No contamination was observed. CDI-PIC corrected storage order. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pimento cheese cooling at a rate of 0.015 degrees/minute. Minimum cooling rate is .12 degrees/minute when cooling from room temperature to 41F over 4 hrs. CDI-When EHS stated the second cooling method, the PIC moved the pimento cheese to sheet trays and quick cooling to 41F was completed. |
|
21
|
0
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house made onion straws held out for a special with no time or temp control. CDI: Onion straws voluntarily discarded. Item was offered as a garnish for the special only. CDI: Onions voluntarily discarded. REPEAT VIOLATION Facility has significantly improved control over temperatures and monitoring via training.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large quantity of pimento cheese in the cooling process tightly covered in the WIC. Cooling in this manner was not effective, as the cooling rate was less than .12 degrees/minute. CDI: Pimento cheese spread out and cooled to 41F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles down in direct contact with sugar and raw corn. CDI-PIC removed scoops from containers and moved to dish pit. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and stainless steel pans on drying rack. Provide additional air drying space. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee pizza stored over clean linen napkins. CDI-Employee moved pizza to a designated area to avoid contamination. |