|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Through discussion, facility does not have a way to verify that foods delivered while facility is closed are received unadulterated and at proper temperatures. CDI: EHS educated PIC on updated requirement from 2017 Food Code. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed one pan of guacamole cooling at a rate of 0F/min. Other guacamole was cooling properly. CDI: Larger ice bath created. |
|
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 observed pan of pintos on take out line below 135F and pan of queso in take out line hot box below 135F. CDI: Products were rapidly reheated to over 165F. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed guacamole pan cooling in walk in cooler with low ice bath that did not come up and around product. CDI: Guacamole placed in deeper ice bath and properly cooled. REPEAT VIOLATION Improvement from previous inspection as product was in an ice bath. Facility is attempting to use a proper cooling method. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee wash, then immediately sanitize pans at the 3-comp sink. CDI: Employee educated. All dishes go through the dish machine after hand washing. Pans were washed in the dish machine. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed corner guard on wall to left of walk in cooler is detached from 80% of the corner exposing areas that are not smooth and easily cleanable. |