|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.16(A)(3) Hand antiseptics shall only be applied to hands that are cleaned as specified under 2-301.12.-Pf - Observed employee apply hand sanitizer to gloved hands. Hand sanitizer can only be applied to clean hands. Do not use hand sanitizer on gloves. - CDI - Employee washed hands and changed gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw pork in walk-in cooler. - CDI - PIC corrected storage order by moving raw chicken below raw pork.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of TCS items uncovered in storage throughout the facility. Ensure all food items are covered while in storage. |
|
20
|
1.50
|
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. - Observed pork ribs cooling in walk-in cooler not reach 70F within 2 hour period (see temperature chart). Per PIC, ribs were cooked between 1:30-2:00pm and placed in WIC. Facility unable to reheat product due to having to wait for equipment to heat up. - CDI - PIC voluntarily discarded pork ribs. |
|
22
|
3
|
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. - REPEAT - Observed both reach-in refrigeration units holding above 41F (see temperature chart). - CDI - Food either discarded food or moved to walk-in cooler to quickly cool. Immediate suspension issued until units can be repaired. |
|
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 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. - REPEAT - Observed pork ribs stacked high cooling in a deep container in the walk-in cooler. - CDI - Pork ribs placed on sheet trays and placed in reach-in freezer to quickly cool. A few pork ribs met the required cooling parameter and the remainder were voluntarily discarded by the PIC (see temperature chart). |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed yellow food coloring bottles being reused to store various condiments such as oil and water. Do not reuse yellow food coloring bottles as they are single service items and are not made to be reused. - CDI - PIC voluntarily discarded used yellow food coloring bottles. |