|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have certification. CDI by instruction.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetya |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed prep unit on make line with ambient air temperature of 60 degrees F and maintaining lettuce and cut Tomatoe between 60 and 61 degrees F from overnight. CDI, foods voluntarily discarded. Work order to be placed and visit needed to ensure long term compliance and calibration of flip top prep cooler.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken filet with discard date of 2/21 and label not changed according to PIC. Observed egg rolls and salads in walk in cooler not date marked that operator stated was prepared last night by new employee. CDI, items labeled and chicken filets voluntarily discarded.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged on soiled area of equipment. |