|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 uncovered container of marinara sauce registering at 114 F in steamwell. Kitchen employee stated that the product had been left uncovered for lunch rush, prior to EHS arrival. CDI - Product re-heated to 170 F. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x2 bottles of Elmer’s Glue stored with dry goods on shelving unit. CDI - Items removed.
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed x2 spray bottles of chlorine sanitizer registering at concentrations > 200 PPM. CDI - EHS educated and sanitizer remade with concentrations of 100 PPM.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of ibuproben stored with dry goods on shelving unit. CDI - Medication removed to designated area. |
|
33
|
0.50
|
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. 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 large deep container full of marinara sauce cooling inside walk-in cooler. Product registering at 46 F in the center and 42 F - 43 F on the sides. PIC and employee present confirmed that the product had been put inside WIC for cooling prior to EHS arrival. CDI - x2 ice wands used to stir marinara sauce. Product registered at < 41 F after 10 minutes of active stirring. |
|
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 x1 damaged kitchen floor tile with water pooling inside. Repairs needed. |
|
56
|
0.50
|
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 employee foods co-mingling with retail foods inside walk-in cooler and employee foods stored on prep counters. CDI - All foods removed. |