|
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 Observed two (2) pizza sauces cooling in WIC, one with no label, and one with two labels for 4/20. PIC confirmed that these were label by an employee incorrectly earlier in the day. Observed one (1) bin of newly placed chicken nuggets in Prep unit underside without having a label affixed. CDI - All TCS food items were properly date marked for the day of opening or preparation.
Note: Observed one (1) bottle of garlic in oil sauce in Pizza Prep underside with a recent label that had fallen off, due to oily exterior of the packaging. EHS wrote date of preparation onto the bottle in erasable marker.
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 . |
|
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 EHS observed pizza held on TPHC at approximately 125F. Employees elaborated that this pizza had been removed from cooking process for TPHC recently and had not yet had it’s time marked on the associated TPHC whiteboard. CDI - TPHC time for pizza removal was written onto the white board. |
|
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 Observed numerous cooling items throughout facility (large pizza sauces in and covered cooked pastas in the WIC, diced tomato and garlic in oil in pizza prep underside, approximately fifteen (15) salads and garlic sauce in beverage RIC) with tightly covered lids. When observed, several items were observed cooling at ineffective rates. CDI - All items had covers removed to improve cooling rate in cold holding equipment. Pizza sauces were store. Salads and garlic sauce were rotated out of RIC and placed in freezer to improve cooling rate. REPEAT.
Note: EHS observed cooling chart for room temperature TCS food preparation. EHS also provided establishment with cooling guide for cooked food items (pasta sauces, pasta).
Date plate in register side reach in cooler (RIC) elaborated that the cooler is ineffective for cooling TCS food items. Cooler can only be utilized to hold packaged TCS food items (salads, garlic sauce containers, commercial beverages, etc.) that are cooled to 41F or below prior to be placed within RIC.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed chemical shelving adjacent to 3 compartment sink with heavily corroded foil beneath bottles. Remove and replace foil as it becomes soiled and replace with either consistently changed spill proof material, or replace with permanent surface that is smooth and easily cleanable. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Briefly observed water at 3 compartment sink at a temperature of 99F. CDI - After several minutes, a sufficient heat rise was observed and 3 compartment sink was observed at a temperature of 114F, |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed employee birthday cake stored above food held for resale to customers in WIC. CDI - PIC relocated cake to prevent potential contamination. |