|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed several boxes of unwashed produce in the walk in cooler above several racks of RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed turkey gravy said to be on TPHC by PIC with a start or end time of TPHC. CDI- PIC voluntarily discarded the item. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 (C) (2) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-Pf- Observed a second batch of sushi rice being made at 11AM according to PIC not documented in the records or time/date label. A VR will occur within 10 days to ensure proper following of written procedures and recording is occurring. |
|
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 - REPEAT- Observed shrimp (45F) and chicken breast (43F) placed into prep units prior to being cooled to 41F. Observed sliced tomatoes at 45F and covered in walk in cooler attempting to cool. CDI- PIC placed items in the blast chiller to quickly cool. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable and flip top cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed bell type back flow prevention device with a nozzle attached creating constant pressure. CDI- PIC removed nozzle. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.- Observed shared employee restroom with no covered trash can. |