|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed one food employee handling ravioli sheets with one gloved hand and one bare hand. CDI - Food employee put on both gloves and processed the rest of ravioli sheets. -0- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed PIC not recording pH and temperatures for each batch of pomodora and marina sauces. CDI - PIC recorded temperature and pH today for today’s batch. Ensure each batch is properly recorded. -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 large bin of cut kale cooling on prep counter at beginning of inspection. PIC moved quickly to walk in cooler. Lid in place. CDI - PIC loosened lid and placed in walk in cooler.
Observed cooked shrimp cooling in deli case in large mound at 45F at beginning of inspection. CDI - PIC placed on metal sheet pan in walk in freezer. Product 39F after 20 minutes.
Observed basil goat cheese cooling at a rate of .05 degrees per minute in tightly lidded container in walk in cooler. CDI - Items moved to walk in freezer to cool within the required time. -.5- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut onions placed in stock without washing either before cutting or after peeling. Wash vegetables to avoid dragging pathogens through food with knife while in process of cutting. -.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 hole in wall under restroom handsink. Repair. -0- |