|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on romaine lettuce. PIC unable to determine first use date. CDI - Product voluntarily discarded. -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. EHS observed incorrect written start and end times for whipped butter on white board during today’s inspection. CDI - Start and end times corrected. -1.5- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. Observed large quantities of romaine lettuce cooling inside deep plastic containers in produce walk-in cooler with no degree change after 20 minutes. Refer to temperature chart. CDI - Product separated into smaller portions on flat sheet pans and stored on speed rack in the coldest area of the walk-in cooler. Products began to decrease towards < 41 after 10 minutes. -1-
*** This is the 3rd consecutive inspection with a full point deduction for improper cooling methods. Continued non-compliance may result in a risk control plan or permit action. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at shelving unit across from walk-in freezer. CDI - Utensils relocated to dish pit to W/R/S. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 x2 missing floor tiles behind grill at cook line, re-grouting needed on floor tiles at cook line and caulking needed at corner wall joint tiles right of linen room. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink co-mingling and stored above retail foods inside server galley reach-in unit. CDI - Drink discarded by PIC. -0- |