|
15
|
1.50
|
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 shell eggs stored above liquid pasteurized egg product in walk-in cooler. - CDI - Education provided. PIC corrected storage order by placing raw shell eggs on bottom shelf. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 sliced tomato, boiled eggs, and shredded lettuce holding above 41F on serving line. These items observed being held on ice. EHS recommends placing these items on time. - CDI - Per PIC, items were placed on the line at 10am. PIC moved items to walk-in cooler to quickly cool. PIC agreed to place items on time once removed from cold holding. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed container of meatloaf dated 12/1 in walk-in cooler for service. - CDI - PIC voluntarily discarded meatloaf. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 lunch items holding in hot box not properly labeled. Hot box has permanent time labels indicating two TPHC holding periods of 7AM-11AM and 11AM-3PM. Per PIC and TPHC procedures, lunch items are supposed to be placed in the hot box at 11AM but EHS observed items in hot box upon arrival. - CDI - Education provided. Items placed on time must be correctly labeled. PIC corrected time labels. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple utensils stored not inverted. Invert utensils during storage to prevent the food contact surface end from being touched when removed for use. - CDI - PIC inverted utensils.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food residue and debris on the interior of the cooler drawers. Clean and increase cleaning frequency to maintain clean. |