|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods registering > 41 F inside cold holding reach-in and grab & go units. Refer to temperature chart for details. Several foods were put into refrigeration prior to inspection, while others had been inside refrigeration units since previous day. Upon further investigation, it was discovered that the prep unit (flip top and lowboy) is unable to maintain products < 41 F due to heavy ice build-up on ventilation. CDI - All products from today uncovered and relocated to walk-in cooler for rapid cooling towards < 41 F, products from previous day voluntarily discarded. Facility advised to discontinue use of unit until repairs made. -3-
***3-DAY VERIFICATION REQUIRED FOR PREP UNIT.
***This is the 2nd consecutive inspection with a full point deduction for cold holding. Continued non-compliance may result in a risk control plan or permit action. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 no date marking on container of vegetarian egg rolls and meatballs, incorrect date labeling on boiled eggs (1/26-2/4) and pastrami and ham past 7 day requirement (sell by dates of 1/26 and 1/29). CDI - Date on boiled eggs corrected and expired/unlabeled products voluntarily discarded.
***This is the 3rd consecutive inspection with a full point deduction for date marking disposition. Continued non-compliance may result in a risk control plan or permit action. |
|
33
|
0.50
|
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. Observed several TCS foods cooling tightly covered inside walk-in cooler. Refer to temperature chart. CDI - Products uncovered and transferred to facilitate adequate cooling towards < 41 F. -0.5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled wiping cloths throughout facility prep counters. CDI - Wiping cloths removed. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 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 soiled knive, scissors and can openers stored on wall mounted rack right of prep unit. Utensils had not been used since previous day. CDI - Utensils relocated to 3-compartment sink and W/R/S. -0.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged left sliding door at deli display case; case leaving an inch gap into unit. Repair. -0.5-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. Replace. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on flooring around and underneath oven and hand sink left of oven. -0- |