|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 plastic containers and metal bans with build up still left attached and a greasy film. This dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 Observed pico de gallo drop 0F after 30 minutes of cooling time. Pico de gallo was divided into smaller portions and placed inside of freezer to cool. |
|
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 rotisserie chicken stored inside of warmer at a temperature of 129F. Observed creamed corn inside of kettle at temperature of 117F. Creamed corn was moved to the stove to be reheated. Chicken was reheated to 182F. Creamed corn was reheats to 176F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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(51F), cut cabbage and onion mix (59F). 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
|
0.50
|
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 pico de gallo cooling inside of walk in unit in tightly sealed container not allowing airflow. Observed items attempting to cool inside of prep unit, which isn't possible due unit limitations. Prep units are not design to cool foods due to constant use and open air environment. Foods were removed from prep unit and placed in walk in freezer to cool at a faster rate. Foods were broken down in to smaller portions to vent and cool at a faster rate. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
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 seasoning salted 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 |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some damaged plastic containers that do not meet cleanability rules. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Additional cleaning needed to grease trap area to remove any grease that has spilled. |