|
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 refried beans drop 0F in 20 minutes between the two temperatures. It was determined that refried beans were not going to meet cooling due to the beans being stored in a bulk amount with the lid tightly closed. CDI- REHS and PIC converted the foods into smaller portions and allowed foods to vent by removing lids. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 . All time and temperature controlled foods for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed fried chicken on a cart at a temperature of 102F. CDI- Chicken was placed on sheet pan in walk in cooler to quickly cool down below temperature threshold. |
|
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 Observed foods such as shrimp inside of prep unit at a temperature range of 43F. Items were moved to walk in cooler to cool fully below 41F.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit over the fill line at a temperature of 59F. Shelled eggs were discarded during the inspection. |
|
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 Observed bulk container of refried beans placed inside of the walk in unit with the lid tightly attached. Refried beans are not on track to meet cooling parameters. Beans during the inspection was broken down in to smaller portions and properly vented to cool at a faster rate. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Ensure that dishes are stacked pyramid style to allow air flow. Pans were restacked during the inspection by PIC. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpster doors left open. Keep doors closed to prevent a possible harborage or attraction of pests. Dumpster door closed during the inspection.
5-501.116 Cleaning Receptacles (C) Observed a large amount of grease build up around grease trap area. |