|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 various TCS items held above 41F in including but not limited to cut cheeses throughout the cheese case along with pizza, sliced deli meats, and sandwich in the grab and go cases. CDI: cheeses and pizza voluntarily discarded as they had been held overnight and no temperature checks had been conducted yet today. Sandwich and sliced meats relocated to WIC to chill as they had been rotated into areas of elevated air temperatures within last 2 hours. Cheeses were observed to be stacked and often blocking air flow throughout cooler. Back/bottom of case items observed to be 41F or lower. Front areas and items stacked two high or more were warmer. EHS discussed ongoing cold holding issues with store leadership. REPEAT VIOLATION |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 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 . Observed open partially used soft cheese in cheese bar reach in cooler with no date marking. Observed cut double cream brie with exp date 8/4. Product not cut today, PIC thinks was cut previous day for 9 day date mark applied. CDI - discarded. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple sealed packages of sushi cooling in front line open retail cooler and in sushi reach in cooler. CDI - sushi relocated to WIF to rapidly chill. Do not cool TCS foods in open air display units which are not designed for cooling and do not cool TCS foods in service coolers which are in active use. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing unwashed bell peppers at pizza prep. Remove stickers and wash all produce not received in ready to eat form prior to use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used to cut deli sandwiches stored laying across uncovered pans of prepared onions and other sandwich toppings with the handle in direct contact with the food items. Store the knife in a sanitary manner and keep the hand contact surface out of the food. |