|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety According to cooling parameters using the calculated rate and excel spread sheet in 52 minutes, the corn should be expected to cool by 28. 2F. When checked the corn only cooled a total of 21F. Corn will be divided into smaller portions to cool at a faster rate. |
|
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 items inside of the prep unit above the proper cold holding temperature of 41F or below. Foods observed include lettuce(44F), Pico de Gallo(48F), cut cabbage and onion mix (47F). All of these items were previously prepared and placed inside of prep unit without fully cooling. Lettuce was ice bathed during the inspection and the rest of the items were placed inside of walk in cooler to cool at a faster rate. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Corn was not meeting cooling parameters due to the food being attempted to cool in a bulk amount. Corn shall be cooled down at a faster rate by separating foods down to smaller portions. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of plantains stored directly on the floor. Ensure that foods are stored at least 6 inches off the floor. Container was placed on shelving during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed shelves beginning to rust inside of walk in cooler during the inspection. Respray or replace to meet cleanability. |