|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee use sanitizer at 3-comp sink at approximately 150 ppm to wash and sanitize knife. Manufacturer label requires sanitizer at 200 - 400 ppm. CDI - PIC drained sanitizer so it could be remixed before next use.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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. Observed sliced provolone cheese cooling from ambient at a rate insufficient to reach 41 F within 4 hours. CDI - cheese was moved to freezer to cool more quickly.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of chicken salad in WIC date marked for 2-24. PIC stated that chicken was cooked on 2-23 and salad was prepared on 2-24. REPEAT. CDI - PIC corrected date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cart stacked with sliced and wrapped deli cheeses in WIC. Temperature was monitored for cheese on the cart that was cooling from ambient. Cooling rate was insufficient to reach 41 F within 4 hours. Observed cheese at cheese bar above 41 F that food employee stated was cut and placed directly into customer grab n' go. CDI - sliced cheese was separated and moved to WIF to cool more quickly. Cheese at cheese bar was moved to WIC.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use tongs stored in water at 80 F. CDI - tongs were removed from water to be stored dry when in use. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of food tray lids, gloves, bottles stored directly on the floor near WIF. REPEAT. CDI - PIC moved items to shelf. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food employee use discolored wash water with oil bubbles on surface. CDI - water was emptied so it could be refilled before next use.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employee use wash water at 99 F to wash knife. CDI - water was emptied so it could be refilled before next use. |