|
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 . Observed one container of loaded baked potato soup holding below 135F in hot holding cabinet, see temperature chart. EHS discussed reheating process with PIC, PIC stated when this product gets too hot the consistency of the soup is runny. EHS discussed reheating to 165F (or above) before placing into hot holding units. CDI- soup reheated to 165F before placing back in cabinet. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 . Observed cooled racks of ribs holding above 41F in walk in cooler, ribs are stacked on top of each other and stored near service door. EHS found that this was the only product holding above 41F in walk in cooler, both PIC and EHS are unsure if products have improperly cooled or if raise in temperature is due to proximity to service door. CDI- PIC voluntarily discarded products out of temperature, EHS discussed proper cooling methods and storage of ribs to avoid temperature issues. EHS suggested moving permanent storing area for ribs away from service door to avoid rise in temperature. |
|
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 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 racks of ribs wrapped with plastic actively cooling on sheet trays in the walk in cooler. Ribs are tightly packed together, EHS found ribs had been wrapped with plastic wrap and tightly packed onto sheet trays before cooling fully. CDI- cooling methods adjusted, PIC placed bags of ice on product to rapidly chill. EHS discussed separating ribs among more sheet trays, not wrapping with plastic until fully cooled. REPEAT. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employees removing stickers from washed vegetables and cutting directly into avocados and lemons. EHS explained that stickers shall be removed prior to washing, fruits/veggies should be washed and then can be used after proper washing. REPEAT. |
|
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 cutting board in dessert prep area with deep grooves, no longer smooth and easily cleanable, in need of resurfacing or replacing. |