|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food employee move raw burger patties from the freezer to flat top grill, remove gloves, but not wash hands before proceeding to food prep with RTE items. Another employee was later observed touching a soiled trash can while moving to the grill and fryer station. Hands were not washed before proceeding to touch fryer baskets that were actively in use. EHS stopped PIC to intervene. CDI-EHS informed the PIC of what was observed and they discussed the necessary times to wash hands. Both employees correctly washed hands and continued with food prep. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink near French fry hot holding with no functioning soap dispenser. PIC stated the service company is supposed to come this afternoon to change the batteries. VR required within 10 days. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 7 sausage breakfast burritos in hot holding ranging from 110F to 118F. PIC stated the burritos had been in hot holding since around 10 AM. CDI-PIC voluntarily discarded all breakfast burritos that were below required hot holding temp. |
|
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 pasteurized liquid eggs at 49F in cooler drawer, and raw beef patties in second cooler drawer at 51F. The ambient temperature in the cooler drawer was 56F. Same items in WIC were cold holding below 41F. PIC stated equipment maintenance personnel were arriving at 3pm to check equipment because power was lost for approximately 2 hours previous day. It appears that the top drawer is not completely closing. Points were not escalated due to improvement from previous inspection. CDI-Items were moved to WIC to quickly cool. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloths stored on top of a prep table in storage room. CDI-Moist cloths were moved to a container designated for dirty cloths. |