|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed food contact surfaces such as metal pans with food debris and labels left attached from previous uses. Ensure that dishes are cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. Points were lowered due to improvement from previous inspection. - 1.5 - REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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 chicken mix 53F @ 3:04pm. Per tag, cooling had started at 9:56am. At 3:35 the mix had cooled one degree ( 52F) with 21 minutes left to cool to 41F. CDI - Mixture was placed on shallow pans and placed in freezer. At end of 6 hour cooling period item was temped at 40F. - 1.5 - |
|
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 raw beef and raw pork on prep top above 41F. All other items temped below 41F. CDI - Items were discarded. - 3 - REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety
Observed no date marking on cvooked, ground chicken prepared one day ago Instructed PIC to date mark food item that was prepared one day ago with the date of preparation. Food was in temperature below 41F. No escalation of points due to all other foods in both walk in were date marked. - 1.5 - REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed sushi rice with a discard time of 3:41pm still on the line at 4:02pm. CDI - Item was discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken mix covered in deep plastic pan in WIC. Per tag, item was prepped at 9:56am. At 3:35pm, with 21 minutes to go, mix was still 52F. CDI - mix was separated into several shallow sheet pans and placed in WIF. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knives stored in dry water well between uses. Per PIC knives are cleaned throughout the day with sanitizing wipes. EHS explained need to change out utensils every 4 hours and clean the area they are stored. CDI - PIC placed knives in dish area to be wash/rinse/sanitized. - 0.5 - |