|
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 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 two (2) cut cantaloupe containers and recently (within the last 3 hours) delivered watermelon in the prep area reach in cooler registering temperatures at 43F, 44F, and 46F respectively. Observed cut cantaloupe at retail display cooler registering a temperature of 42F. The ambient temperatures and internal gauges of the prep area reach in cooler and retail display cooler displayed temperatures of 41F and 40F, respectively. CDI - Cantaloupe portions were voluntarily disposed of by PIC. Watermelon was rotated to the WIC for additional corrective cooling. |
|
33
|
0
|
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 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 strawberry parfaits move from preparation to cooling within the produce WIC. Parfaits were sealed in closed containers. One parfait was opened to serve as a cooling sample, and cooled effectively within parameters. CDI - EHS and PIC discussed effective cooling methods. Cooling items in WIC were opened for additional cooling |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed loose, hanging gasket on retail display cooler. REPEAT
No escalation in point value deduction; prep area gasket noted in previous inspection has been repaired accordingly. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food soil accumulation in the bottom of the salad bar RIC. Clean at a frequency necessary to preclude soil accumulation. |