|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of sanitizer at 3-comp sink while actively sanitizing. CDI - PIC emptied sanitizer sink and re-filled to min 200 ppm quat sanitizer. Discussed checking sanitizer concentration more frequently to ensure proper concentration levels. -0 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ribs and sliced deli meat for customers orders in the grab and go unit holding at 44F. Observed tomatoes in sub station prep unit holding at 44F. CDI - PIC discarded ribs that were not prepared today and placed others in WIC to cool. Deli meat was prepared during inspection and placed in WIC to cool down. Through discussion with the managers assistant, deli meats sliced for customer orders will be placed behind counter in rear of deli case units to ensure items remain 41F or less. PIC placed tomatoes in RIC to cool quickly. Monitor temps of left side of grab and go unit in front of sub prep line to ensure food is holding at 41F or less. PIC has called for unit to be serviced. REPEAT -3 points |
|
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 For more information on date marking please visit: http://meck.co/FoodSafety Observed ham, pepper turkey and bologna chubs stored in deli case without dates. CDI - PIC discarded items. -0 points |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed over stacked sliced tomato in sub prep station and over stacked ribs in grab and go unit. CDI - PIC split tomatoes into 2 pans and allowed top of tomaotes to cool in RIC. PIC removed 2nd layer of ribs in grab and go unit. REPEAT -1 points |