|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT: 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed employee cracking eggs with gloved hands and then continue food prep with other food without washing hands. CDI - Employee instructed to wash hands. Gloves discarded and hands washed. -4- |
|
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 employee utilize hand washing sink to fill up plastic container with water. CDI - EHS intervened, instructed that the station is to be used for hand washing only. -1-
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at hand washing sink right of prep sink. CDI - PIC replenished station with soap pump. -1-
6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance provided at hand washing sink. CDI - Facility provided with proper hand washing guidance posters. -1- |
|
15
|
0
|
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. Observed boxes of ready-to-eat sausages and bacon stored underneath baskets of raw shelled eggs inside standing reach-in unit. No physical evidence of contamination observed. CDI - EHS educated and storage order corrected. -0-
For more information on food storage order please visit: http://meck.co/FoodSafety. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed dish machine unable to achieve required high temperature sanitizing with final rinse temperatures of 142 F. CDI - WF maintenance technician arrived onsite during inspection. Repairs completed and final rinse temperatures now registering at 160 F. No points deducted as immediate action was taken. -0-
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several TCS foods that were > 41 F inside cold drawer and prep top unit. Refer to temperature chart. It was discovered that the cold drawer unit is unable to maintain product at adequate temperatures. CDI - PIC voluntarily discarded all foods.***3-DAY VERIFICATION REQUIRED. -1.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed x1 sanitizer bucket concentration reading > 200 PPM Cl. CDI - PIC diluted solution with water and concentrations now registering at 100 PPM. -1- |
|
33
|
0
|
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. Observed gravy cooling covered in plastic containers inside of standing reach-in unit. Items were prepped and placed into unit an hour prior to inspection. CDI - Foods relocated to walk-in cooler and vented. Temperatures began to decrease towards < 41 F after 20 minutes. -0-
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. |