|
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.
Observed ribs from day before that have not been removed from walk in cooler above temperature threshold due to not properly meeting cooling threshold. Ribs were discarded during the inspection. Ensure that ribs are cooled rapidly using one of the following approved methods.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 some cold held items above temperature threshold of 41F. Items include arugula, lettuce, salad mix, chicken breast and ribs. See temperature chart. Items in between 42-45F were cooled. Items above 45F were 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 foods placed inside of prep station to complete cooling process. Observed ribs cooling from the day before that were tightly wrapped and did not meet cooling. Observed bulk cheese sauce cooling with lid tightly attached. CDI- Items that did not meet cooling were discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils x2 that were no labeled on the main line. Observed flour and breader placed inside of secondary containers without labels attached to identify contents of container. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados on the line sliced without prior washing and sticker removal. CDI- Avocados were moved to prep sink to be washed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed handle making direct contact with food inside of flour. Handle removed during the inspection by PIC. |