|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 two containers of marinade improperly cooled from previous night. Food was still 51-52F in walk-in unit. Cooling window missed. CDI-Food was discarded voluntarily. |
|
21
|
0
|
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 a couple TCS food items in hot box below 135F - around 127-128F. Items had just recently been placed in hot hold. CDI-Hot box setting was turned up. Items were quickly reheated to 165F before placing back in hot box. Rest of hot line was 135F and above. |
|
22
|
0
|
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 .
Walk-in unit temperature was above 41F before inspection. Facility had already started addressing cold holding issue and maintenance was closed on site before EHS arrived. While unit was being adjusted, TCS food temperatures were observed to be around 44-45F. Ice was placed on foods in walk-in as unit was fixed and temperatures began to drop. Food temperatures began to drop and food was allowed to cool back down to 41F within 4 hours. CDI
Just before inspection, maintenance said ambient air in cooler was around 50F. Once inspection begun, ambient air reading had come down to about about 43F. The ambient air temp reading towards end of inspection was 38F. |
|
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 .
Observed marinade in walk-in which had not cooled properly from previous night. Food appeared to be placed in walk-in covered and above 41F. Pasta/macaroni in walk-in was covered and still above 41F. CDI-Marinade discarded and pasta was vented and cooled before later use. Discussed cooling methods with PIC - leaving food vented, portioned and uncovered as well as portioning large quantities of food to facilitate cooling. |
|
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.Observed cup without handle stored in sugar bin. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed minor cleaning needed in pans holding cleaned bowls and utensils on front line. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damaged baseboards and flooring throughout. |