|
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 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 . Shredded cheese downstairs sandwich cooler measured 44F. All TCS foods in upstairs sandwich cooler measured 43-46F. Ambient air temperature of upstairs cooler was 45.8F. TCS foods in cold holding shall measure 41F or less. CDI - Shredded cheese in downstairs cooler was placed on temporary TPHC and will be discarded or used within 2 hours. Items in upstairs cooler have been permanently placed on TPHC until the unit is repaired. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 . Lettuce measured 51F but sandwich cooler and was cut at 3:30PM. Steamed broccoli measured 46F in sandwich cooler bottom and began cooling at 3:30PM. Green goddess dressing in walk-in cooler was cooling at 58-60F in 2 deep containers. It began cooling at 2PM. Use walk-in cooler or freezer to rapidly chill TCS foods. Do not use coolers on line to cool. Dressings shall be cooled with ice bath/ice wand or in smaller/shallow pans. CDI - Green goddess put into ice bath to continue cooling. Lettuce moved to sheet pans in walk-in cooler. Broccoli also moved to sheet pan and placed in walk-in cooler. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed employee cutting lobster with it on a cloth towel. Do not contact food with linen unless it is only used to line a container for food to bring out to a customer. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee observed preparing strawberries with no hair restraint. Food employees shall wear a hair restraint, such as a hat or hair net. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Bowl observed in container of apples used as a scoop. Utensils must have a handle and the handle shall not contact the food. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry off clean dishes. Utensils shall be air dried after washing. Do not use cloths to dry utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Upright cooler appears to be dripping water from top of unit. Gasket on walk-in cooler door is torn. Repair/replace listed equipment. 0 pts. |