|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
Repeat: 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 beans, oxtail, chicken, and spaghetti cold holding above 41F after cooling overnight. CDI, items discarded by PIC. Facility to be placed on risk control plan. Verification required. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
Repeat: 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 mozzarella, cooked chicken, cooked pork, cooked beef, cooked oxtail, spaghetti, raw marinated pork shoulder, elbow pasta, and rice cold holding above 41F. PIC states employees just finished making empanadas with mozzarella and marinated raw pork was prepared yesterday. Observed date mark of 09/05 and 09/04 on cooked proteins. CDI, mozzarella moved to walk in to cool, all other items discarded by PIC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 several TCS foods cooling in bus tubs with Saran Wrap and lid on top. CDI, items discarded by PIC. EHS referred PIC to training videos on cooling and cold holding and advised PIC to ensure staff view them. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine based sanitizing solution. Verification required. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat: 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. Observed cracked floor under walk in freezer door. Observed warped ceiling tiles, missing ceiling tiles, and water dripping from ceiling in back prep area. Need repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging in front of hand sink in front near drinks. CDI, item removed. |