|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed a container of cooked chicken being stored in between a container of raw shrimp stacked above the top of the container and a container of raw beef stacked high above the container in prep flip top cooler. CDI: PIC moved cooked chicken further away from containers of raw proteins and lowered the levels of raw shrimp and beef in respective containers to decrease possibility of raw meats falling in containers of ready to eat items. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 one egg roll hot holding in steam well at 98F. CDI: PIC placed egg roll in cooler to rapidly cool to 41F or below as egg roll had been in steam well for approx. 30 minutes. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 cooked wonton noodles in prep RI cooler holding at 48F. CDI: PIC voluntarily discarded. REPEAT |
|
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 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 containers of ready to eat chicken, shrimp and egg rolls in prep flip top cooler all prepared yesterday with no date marks and opened bags of ready to eat vegetable dumplings and crab rangoon in prep RI cooler which were opened yesterday missing date marks. CDI: PIC date marked items and EHS discussed with PIC date marking requirements and the need to improve the faciity’s date marking system. |
|
33
|
1
|
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, 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 a deep metal container of cooked shrimp tightly covered with plastic wrap cooling in WIC and not decrease in temperature after 40 minutes. See temp chart. CDI: PIC uncovered shrimp and spread out on a sheet tray in WIC to rapidly cool to 41F or below. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 stacks of single use containers stored right side up on shelf above prep coolers being stored outside of their original packaging. CDI: PIC flipped inverted containers to protect against contaminants. |