|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC wash hands and re-contaminate on handles. CDI - EHS educated and hands re-washed.***No escalation in points due to other category observed. |
|
10
|
0
|
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 use hand sink to fill cup with water used to calibrate thermometer. CDI - EHS educated employee to not use hand sink for purposes other than washing hands. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cooked chicken wings stored inside cardboard box on prep table. CDI - EHS educated and products voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened container of heavy whipping cream without date mark. PIC confirmed 4/28/22 as first use date. CDI - Product date marked. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures for holding wings on TPHC. Did observe start and discard time recorded on white board. CDI - EHS and PIC completed TPHC document during todays’ inspection and posted written procedures in facility; EHS obtained copy for records keeping. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tightly covered containers of lettuce and (commercially packed) mushrooms cooling inside upright reach-in unit and tightly covered container of raw chicken wings cooling inside walk-in cooler. Products had been placed inside reach-in prior to EHS arrival; chicken wings were also taken out of WIC for today’s services prior to EHS arrival. CDI - All products uncovered and reach-in unit items taken to walk-in cooler to allow proper cooling to < 41 F. |