|
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 dicer and several metal pans stored as clean with food debris on them. CDI - Utensils and pans were moved to be cleaned at 3-comp sink. REPEAT. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 plastic wrapped portions of chicken and beef in reach in at 46F and 47F respectively. Chef stated the meat was portioned last night and placed in reach in. CDI - Chicken and beef were voluntarily discarded. EHS advised PIC facility should be using the WIC to cool chicken and beef overnight and then moving food to the reach in cooler when it reaches temperature. REPEAT. |
|
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 chicken and beef were cooled individually wrapped in plastic in the bottom of the reach in unit. CDI - Meat was voluntarily discarded. PIC and EHS discussed using the WIC to properly cool food. REPEAT. |
|
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 facility is wet stacking metal pans. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink next to dish area is leaking. Needs repair. |
|
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 vent cover off wall under prep table. Observed damaged floor tiles. Observed bottom corner of wall next to cooking equipment is damaged and has two holes. Needs repair. |