|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
-REPEAT VIOLATION- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in walk in cooler uncovered and not in cooling stage. CDI-foods were properly covered. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 4 large pans of cooked greens stacked on top of each other with ice trays in between each tray of greens that were cooling about 2 hours ago ranging from 78 - 90F. CDI: Cooked greens were reheated to 165F and cooling process was started again using 2 separate metal pans and on ice, |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
-REPEAT VIOLATION- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed in house made buttermilk ranch dressing and in house made unsalted butter inside salad prep cooler temping at 47F. CDI-PIC discarded buttermilk ranch and placed butter in walk in cooler to rapidly cool. Points were not escalated due to noticeable improvement of cold holding. |
|
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 several containers of cooked greens cooling stacked on top of each other with ice trays stacked between the trays of greens. Also observed multiple foods cooling inside small walk-in cooler. Some were stacked on top of each other. Cooler is being overcrowded with the amount of food that is cooling. Facility is trying to cool too many foods all at once but walk-in cooler and cooling capacity is limited due to space. Facility only has a small walk-in cooler, a 2-door freezer, and small prep space to cool foods down in ice baths.CDI- PIC unstacked the trays of greens and discussion with PIC to limit the amount of foods cooled at one time or increase delivery frequency to avoid big delivery orders taking space inside walk-in cooler. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
-REPEAT VIOLATION-6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches on floor and dish machine area as well as small flies at back prep area. Facility will notify Orkin pest control for treatment. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
-REPEAT VIOLATION-3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop stored in cup holder tray with single service cups. CDI-PIC removed ice scoop to be properly cleaned and relocated. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-REPEAT VIOLATION- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring paint inside kitchen peeling/damaged. Facility is working on repairing floor. |