|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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. - REPEAT - Observed housemade boursin (mixture of cream cheese and parsley) stored in walk in cooler at 45F at 5:15pm. Per PIC, boursin was made at room temperature and placed in walk in cooler between noon-1pm. Based on PIC statement, boursin did not cool to 41F within required 4 hour period. CDI - EHS educated PIC on proper cooling methods and parameters. PIC understood. PIC voluntarily discarded boursin. - NOTE: Due to nature of previous cooling violation noted, no point deduction assessed today. |
|
21
|
1.50
|
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 cauliflower puree hot holding on stove at 109F at 5:30pm. Per PIC, cauliflower puree had been reheated in a pan and then placed in container for hot holding around 4pm. CDI - EHS discussed proper hot holding requirements with PIC and allowed PIC to rapidly reheat puree to 165F. EHS observed puree reach 165F within 10 minutes. PIC turned up burner used for hot holding puree. |
|
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 tomato chutney sitting on prep table being improperly cold held above 41F (see temperature chart). PIC unaware of how long chutney had been sitting out but was aware it was required to be cold held below 41F. CDI - EHS discussed proper cold holding requirements with PIC. PIC voluntarily discarded chutney. NOTE: No point deduction due to all other items in facility being properly hot held. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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. - REPEAT - Observed boursin (mixture of cream cheese and parsley) stored in tightly covered plastic containers in walk in cooler. Boursin did not meet required cooling parameters and was voluntarily discarded by PIC. EHS discussed proper cooling methods with PIC. - VR - Verification required within 10 days to ensure proper cooling methods being utilized. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed deli prep cooler missing thermometer. Replace thermometer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
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 buildup of food residue and debris on handles, doors, sides, and bottom of the inside of refrigeration units. Per PIC, these surfaces are cleaned once at the end of the day. Increase cleaning frequency to prevent buildup. |