|
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. - REPEAT - Observed pimento cheese and opened commercial mayo holding above 41F in lowboy portion of flip top unit (see temperature chart). Ambient temperature of unit read 42F. - CDI - PIC moved TCS items to other refrigeration unit. Maintenance unit. Do not store TCS items in unit until repaired. Follow up visit required. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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 - Observed no labels on any items being held on time throughout facility. PIC stated label machine was broken. Hand write labels until machine has been repaired. PIC hand labeled items being held on time. - VR - Verification visit required to ensure TPHC procedures are being properly followed.
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 - REPEAT - Observed employee cook a fresh batch of sausage and place sausage in container with old sausage at 9:30AM without discarding old sausage. Time label on sausage indicated it should have been discarded at 9:25AM. EHS informed PIC. PIC discarded old sausage and updated time label. - VR - Verification visit required. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees handling food yet lacking hair restraints. Ensure all employees utilize hair restraints. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed broken lowboy unit at biscuit area. No items observed stored in unit. Repair or replace unit. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed wooden pallets stored in dumpster enclosure. PIC unaware of why pallets are there. Discard items. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility, including in the walk-in freezer. Observed black buildup on FRP board under biscuit station. Clean and increase cleaning frequency to maintain clean. Replace FRP board if unable to clean. |