|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed diced and sliced tomatoes just cut and then placed in the pizza prep top cooler without cooling down to 41F. CDI - PIC placed into the walk in cooler to rapidly cool down. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler at the prep line with an ambient air temperature of 43F. Foods temped: Cole slaw, pico, shredded lettuce, cut lettuce, cut tomatoes were all between 43-44F. CDI - PIC voluntarily discarded TCS foods out of the unit. PIC has decided to use TPHC for sliced tomatoes, Cole slaw, shredded lettuce, cut lettuce, shredded cheese, sliced cheese. Facility has more prep top coolers but has decided to use TPHC until the unit is repaired. |
|
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 on date marking please visit: http://meck.co/FoodSafety Observed refried beans, diced tomatoes, cooked ribs in the prep coolers at cookline not date marked. CDI - PIC properly date marked items as they were prepped in the last day of this morning. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in the walk in cooler thawing improperly. CDI- PIC slit the fish packages to remove from the reduced oxygen environment. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the prep top cooler temped at 43F. PIC to contact for repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tile grouting at the cookline deteriorating. Repair. |