|
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 slicer with dried food residue on blade. PIC confirmed slicer not used today. CDI - taken apart and removed to dish area for cleaning. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 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 bulk containers of marinara at 51f and chicken stock at 47f cooling from previous day. CDI - discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in both flip top portion and in bottom reach in of line cooler across from grill/oven holding above 41f. See chart. PIC identified that floors had been cleaned previous night and cooler had been unplugged. Cooler ambient air temperature observed to be at 48f. CDI - all items in bottom reach in unit discarded as they had been stored in unit overnight. Items in flip top portion had been removed to WIC previous night and then re-stocked into unit approximately 1 hour prior. Items relocated back to WIC to chill to 41f. EHS verified cooler recovered to 36f prior to employees again stocking for use. |
|
33
|
0
|
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 . Observed chicken broth and marinara cooling overnight in bulk plastic buckets in WIC. Items did not cool properly (see #20). CDI - discarded. When cooling food, do not cool in deep bulk buckets. Spread food into shallow layers in WIC to quickly chill. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw octopus thawing in standing water in flood prep sink. Use approved thawing methods including thawing under refrigeration or under flowing water that is less than 70f. CDI - octopus moved to cooler. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed various single service items and paper goods stored directly on floor in outdoor storage building. Store single service items and paper goods at least 6 inches off of floor to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Resurface or replace.
4-501.11 Maintain equipment in good repair. Observed rusty shelving on bottom of food prep table in back of house. |