|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one employee who turn faucet off with their bare hands after hand wash. CDI - Employee rehashed hands -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - 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 shredded lettuce cooling in covered containers in lowboy reach-in unit between 45-46 degrees F at 1:05 PM. CDI - Containers of lettuce voluntarily discarded by PIC as PIC stated that foods were prepared at 8:00 AM. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods such as deli meats and lettuce cold holding > 41 F. Refer to temperature observation chart. With exception to shredded lettuce, deli meats were placed into cold holding for services 30 minutes prior to inspection. CDI - Lettuce was voluntarily discarded and remaining foods transferred to the walk-in freezer to cool down. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. |
|
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. Observed two deep plastic containers of shredded lettuce cooling tightly covered with plastic wrap inside of the lowboy reach-in unit. PIC stated they were processed at 8:00 AM. Temperatures were above 41 F for over 5 hours. CDI - PIC voluntarily discarded shredded lettuce. EHS discussed about effective cooling methods such as separating products into smaller portions, using metal containers with ventilation and utilizing walk-in cooler or placing lettuce into a deep ice bath at prep sink. -0.5-
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. |