|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce in steamwell 2 at a temperature of 82F. When temped, the water within the steamwell was measured at approximately 83F. Further observation by PIC and food employees established that steamwell was unplugged. CDI - PIC removed marinara sauce from steamwell and properly reheated it using microwave to a temperature of 185. Steamwell was replugged and after approximately 30 minutes water was observed at a temperature of 145F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened bagged lettuce in WIC and lettuce bin in salad prep drawer without date marks. PIC stated that these items had been prepped the evening before. CDI - Date marks added. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cheese at server station with a date label, but not a proper TPHC label. PIC elaborated that this item was now being held on TPHC, and that food employees had placed an ineffective label on the item. EHS and PIC reviewed TPHC plans prepared in advance, which were stored in the PIC office and properly formatted. CDI - PIC printed proper TPHC label for cheese and attached it. |
|
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 Observed three (3) containers of Pico de gallo in WIC, labeled as prepared the morning of the inspection, at 45F with lids on. Approximately 75 minutes later, containers were observed at a temperature of 43F. CDI - PIC rotated containers to walk in freezer with lids off to improve temperature. Containers were observed at 41F prior to end of inspection. EHS provided cooling charts to PIC.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 two (2) spice shakers at prep areas in kitchen without labeling.
Note: EHS observed margarine bottles at grill station held adjacent to commercial containers of margarine. These bottles area easily identified and do not contribute to the line item citation. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed functioning dipping well at start of inspection at ice cream station. Towards the end of inspection, EHS observed dipping well as turned off. CDI - PIC turned dipping well faucet back on. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service containers at kitchen prep shelves area stored with exposed food contact surfaces. One stack of single service containers was observed stored beneath server line shelving, protecting them from potential contamination. CDI - EHS and PIC reoriented single service articles to prevent potential contamination. REPEAT. |