|
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 egg whites and oatmeal in the hot tray holding below 135F. CDI- Items 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 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 lettuce, black beans and corn, eggs, hummus, tomatoes, blue cheese and quinoa in the drive thru cold drawer holding above 41F. Observed quinoa, chicken, lettuce and black beans/ corn holding above 41F in the drive thru cold drawers. CDI- All items discarded. Unit was holding above 41F. All TCS items removed from unit. Observed 2 containers of chicken and 1 container of turkey holding above 41F in to go prep top 1. Items were stacked on top of the unit instead of in the unit. EHS explained proper cold holding methods to PIC. Items must be held within the unit to stay in temperature. Observed pizzas in the cold drawer holding above 41F. CDI- Pizzas placed in walk in cooler to cool. Observed tomatoes in the pizza cold unit holding above 41F. CDI- Tomatoes discarded. |
|
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 chicken, turkey and tomatoes stored on top of other items in prep top units 1 and 3. Items removed. Observed pizzas in the cold drawer wrapped before being cooled to 41F. CDI- Pizzas removed and placed in the walk in cooler. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
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 single service items soiled with soup residue. Items discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed drive thru prep top/ cold drawer unit holding above 41F. Ambient air temp was 47F. All TCS items removed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold drawer units in need of cleaning throughout. Observed soup well area at drive thru in need of cleaning. |