|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili that was a reheat from 7am to 9am and was 142, PIC said they did not take a temperature of the final reheat. They explained the HH unit should reheat and hold it at the same temp. Due to the bad temperature and PIC not being sure what the temp was at 9am, CDI-PIC voluntarily discarded and called in a SR from maintenance to come fix. The other HH unit (same type) was holding food at 170F. VR REQUIRED 5/28/2022 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
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 4 cooked eggs sitting at 119F. CDI-PIC voluntarily discarded. No additional points since it was only 1 item in 1 tray |
|
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 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 stand up unit holding salads at 49F, PIC said these were from last night. It seems it could've been cooled from last night improperly or not cooling correctly from this morning. EHS observed raw hamburger in a reach in at 49F on top. Underneath the unit there were bags of hamburger and a large box of eggs blocking the AC fan. The eggs were 45F and the bags of hamburger were 40F. PIC said the hamburger was in there since 7am.CDI-Eggs were moved to the WIC. Hamburger that was 49F was voluntarily discarded by PIC. Salads were voluntarily discarded. REPEAT. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fresh made onion rings (TCS onion rings) made at 10am, not in temp control. PIC said they keep these on TPHC. PIC did not have a time stamp or the written procedures for TPHC. CDI-PIC got the paperwork emailed to them and put a time stamp on the onion rings. REPEAT. No repeat points since they had improved since two inspections ago. VR REQUIRED 5/28/2022. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a large bucket being used for extra ice storage, there were bottle of chemicals stored right next to it. CDI-PIC moved chemicals. |
|
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. ObserveD HH unit not reheating food properly (PIC explained it is used for reheating.) |