|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed owner open the door for me then go to put gloves on. Stopped, educated, and she properly washed hands. |
|
21
|
1.50
|
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 pork (x2) and steak in hot well holding below 135F (see temp chart). The problem is that the unit does not add water to the well until they arrive at their destination due to water sloshing out. They will place these items on the griddle to heat to 165F before placing in the hot well when the arrive at their destination. The water must heat up first before placing these foods in the hot well. All were reheated above 165F during inspection (they have been on site less than 2 hours). |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two sanitizer bottles were unlabeled. Labeled as “sanitizer” during inspection. |
|
33
|
0.50
|
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 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 ham that had been cut at the commissary today that was at 64F. They did not cool it before placing it in the prep unit. Spread the ham out on two different disposable containers and placed in tall door refrigerator. They understand it must reach 41F before they can place back in the prep unit. They will chill it properly at the commissary from now on. |