|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 . 2 boxes of raw chicken measured 47F upon delivery. CDI - PIC called supplier and set aside chicken to return. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 . Container of tater tots measured 110F. CDI - Tater tots discarded. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 . Lettuce, cole slaw, cut tomatoes, hummus, and feta in sandwich cooler measured 51-58F. Cole slaw, bbq pork, cheddar, lettuce, tomato, boiled eggs and pasta salad in other sandwich cooler measured 45-52F. Raw shrimp, raw flounder, and raw pollock in reach-in cooler measured 48-54F. CDI - Foods in first sandwich cooler discarded as it was approaching 4 hours since unit was stocked. Foods in second sandwich cooler were moved to walk-in cooler to cool down as they were stocked in unit later in day. Raw food from reach-in cooler was moved to walk-in cooler to cool down. VR - Verification required within 3 days that reach-in cooler and sandwich cooler have been repaired to hold temperature below 41F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
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 . Containers of gyro meat in sandwich cooler were thawed on 5-16. Discard TCS ready-to-eat foods within 7 days of thawing/opening. CDI - Gyro discarded. REPEAT. 0 pts. |
|
33
|
0.50
|
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 .Cole slaw cooling in container with tight-fitting lid and measured 44F after cooling for 3.5 hours. Raw chicken cooling in walk-in cooler with tight-fitting plastic wrap also. Vent cooling TCS foods by leaving them uncovered or loosely covered to facilitate rapid cooling. CDI - Cole slaw moved to freezer to cool and raw chicken containers vented. |
|
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. Torn gasket present on drawer cooler. Replace torn gasket. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. Manager states that milkshake wand is only sanitized. Wash all utensils and food-contact equipment with soap/detergent, rinse with clean water, and then sanitize. CDI - PIC educated. 0 pts. |