|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomatoes, pepperoni, tomato sauce, and mozzarella cheese in the pizza bar prep top with no identifying date labels. PIC elaborated that the pizza station oven was currently out of service and TCS food items had been left in cold holding. PIC could not verify when pans had been placed in the prep top. CDI - PIC voluntarily disposed of unmarked food items. |
|
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 crab sushi roll in the sushi grab and go cooler at approximately 42F. Sushi had been prepared the morning of inspection and placed within the case from prep. CDI - Sushi was rotated to the walk in freezer for additional corrective cooling. EHS provided PIC with 2 step and 1 step cooling diagrams for the establishment. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed eight (8) unlabeled working containers of sauces in the sushi and sandwich prep station, including olive oil, oil and vinegar, mayonnaise, buffalo sauce, chipotle sauce, and three (3) unlabeled sushi sauces. REPEAT |