|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee wash hands for less than 10 seconds and with out soap. CDI - EHS intervened, educated and hands properly washed.
REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed x3 employees wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands re-washed. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed diced chicken at a final cook temperature of 145 F. CDI - PIC discarded product. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 cut lettuce registering > 41 F inside upright reach-in unit. Products from previous day. CDI - Foods voluntarily discarded. |
|
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. Products had been placed inside reach-in prior to EHS arrival. CDI - All products uncovered and taken to walk-in cooler to allow proper cooling to < 41 F. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee without hair restraint. CDI - Employee put on hair net. |
|
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 white build-up on non-food contact surfaces of soft drink beverage machine in lobby. Recommended higher and thorough cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and keys stored on prep table. CDI - Items removed to designated area.
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods and drinks stored on prep table. CDI - Foods relocated to designated area. |