|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some of the metal pans and utensils that were hanging above the 3 comp sink. CDI- Pans and utensils were removed from air drying racks and moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
20
|
0
|
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 pork inside of walk in cooler at a temperature of 51.4. After 26 minutes pork only dropped a total of .6F. In order to meet cooling in 26 minutes pork would have had to drop 3.12F. CDI- Pork was broken down in to smaller portions to cool at a faster rate. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in unit above temperature threshold of 41F. Foods include lettuce, tomatoes, hot dogs, chicken, steak, and ground burger. Items were all discarded voluntarily by PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer well above 200 ppm inside of sanitizer bucket. Ensure that sanitizer inside of sanitizer buckets is kept in between the range of 50-200ppm. CDI- Water was added to dilute the sanitizer. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pork cooling inside of the walk in cooler in a bulk amount. Ensure that pork is broken down in to smaller portions and vented to allow the foods to cool at a faster rate. Pork was broken down and vented during the inspection. |