|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees wash their hands and then recontaminate their hands by turning the faucets off with their bare hands. CDI- Employees were educated on how to properly wash their hands and then followed. Observed multiple times from multiple employees. Recommend retraining staff on how to hand wash. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed meatballs cooling inside of walk in cooling. In 27 minutes passed, observed meatballs only drop a total of 1.4F. in order to meet the proper cooling rate meat balls should have dropped a total of 3.24F in 27 minutes. CDI- Meatballs were moved to walk in freezer. Observed lettuce without a temperature change in 26 minutes. Lettuce was broken down in to smaller portions and vented to cool at a faster rate.
Observed ranch dressing containing buttermilk inside of the reach in units from days prior that have not been used today that did not meet 4 hours of cooling. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed meat balls and lettuce cooling tightly covered in with plastic on sheet racks in walk in cooler and Cambro lid. CDI, EHS educated PIC on proper cooling methods and plastic was vented on TCS food items to allow air flow circulation to promote rapid cooling. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 flour in a bulk container removed from original packaging without a label present. CDI- Person in charge labeled during the inspection. |
|
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 dishes left wet stacked. Recommend food establishment implements pyramid stacking methods. |