|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple plastic containers with food debris residue present stored as clean. CDI - PIC took utensils to be re-washed/rinsed/sanitized. 10-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS COMPLIANCE ON FCS. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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. Observed containers of cooked penne pasta cooling (45-48 F) since 8:30 am this morning inside walk-in cooler. CDI - Products voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked penne pasta and portioned cups of pico and sour cream > 41 F in cold holding units. Refer to temperature chart for details. Pasta was placed into unit early morning and portioned cups of pico/sour cream prior to EHS arrival. CDI - Pasta voluntarily discarded, all other items taken to walk-in cooler to cool to < 41 F. Facility previously under a RCP. Discussed re-introducing RCP for cold holding. 3-DAY VERIFICATION REQUIRED to verify compliance on RCP. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed blue cheese crumbles (5/31), to-go salsa cups (5/12) and container of salsa 5/30 all past their 7 day requirement. CDI - All items voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
REPEAT: 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. Observed x5 covered containers of cooked penne pasta cooling since 8:30 am. CDI - Products voluntarily discarded. Facility previously under a RCP. Discussed re-introducing RCP for cooling methods. 10-DAY VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON RCP. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed exposed garnishes at bar counter. CDI - Garnishes covered. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed throughout facility’s flooring. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed glasses stored on bar drying station with glassware. CDI - Item removed. |