|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 crab/cream cheese mix in WIC, honeydew in dessert RIC and crab sushi in WIC not meeting cooling parameters. See temperature chart. CDI - Honeydew was prepared ~ 1 hours before inspection started was moved to WIC to cool quickly. Crab/cream cheese mix was prepared when inspection started and was placed in freezer to cool quickly. Crab sushi was prepared at ~11 am and was placed on top shelf across from fans in WIC. -1.5 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 mussels on a tray sitting on top of containers in prep top unit holding above 41F. PIC stated mussels are reheated in small batches and placed on the buffet line. Mussels were in prep top unit for less than 1 hour according to PIC. CDI - Mussels were placed in RIC to cool down. -1.5 points
NOTE: Thermometer in WIC rear 35F. |
|
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 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 crab sushi cooling with plastic wrap near door of WIC. Observed crab/cream cheese mix cooling in large plastic container in WIC. Observed honeydew covered in plastic wrap cooling in RIC. CDI - PIC vented sushi tray and moved away from WIC door. PIC moved crab/cream cheese mix to freezer to cool quickly. PIC vented honey dew and moved to WIC to cool quickly. EHS discussed venting all foods that are cooling and using the freezer to assist in cooling food quickly. Also discussed was moving TCS foods away from WIC door to ensure proper cooling times and holding temperatures. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed open doors to shared dumpster. Another facility was using the dumpster at time of inspection. -0 points |
|
55
|
0.50
|
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. -C Observed stained ceiling tiles in women’s bathroom. PIC stated there was a leak that had been repaired. Observed broken toilet seat in middle stall of women’s restroom. Observed several cracked floor tiles throughout facility. Repair floor tiles. Repair toilet seat. Clean or replace ceiling tiles. -0.5 points |