|
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 employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands properly washed. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available inside employee restroom. CDI - PIC replenished paper towels. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored on top of cases holding soft drinks inside of walk in cooler. No physical evidence of contamination observed. CDI - EHS educated and storage order rearranged. -3- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods to be > 41 F at prep top. Prep top lid removed and several foods were filled past the brim. PIC states that the foods at prep top are replenished as frequent as every 2 hours. EHS discussed with PIC about TPHC and provided fillable TPHC form. CDI - Items placed on TPHC with time stamps of 10am-2pm.***3-DAY VERIFICATION REQUIRED TO ASSESS COMPLIANCE WITH TPHC PROCEDURES.
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. |
|
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 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 TCS foods to be cooling covered and in large quantities inside upright reach-in unit. Refer to temperature chart. Per PIC, foods were placed into unit prior to EHS arrival. CDI - PIC educated on proper cooling methods. Foods separated into smaller portions and left vented to facilitate cooling towards < 41. Products began to decrease towards < 41 F after 20 minutes. - 1 - |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw beef thawing in ambient conditions inside prep sink. CDI - Prep sink water turned on. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested on floating shelving unit above 3-compartment sink. CDI - Utensils separated to allow for air drying. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed walk-in cooler with insuffient lighting. |