|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Found metal prep top dividers stored in hand sink at pizza island. CDI- dividers moved. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Salmon coming out of cooking process and on cart to be placed on TPHC reached 113.0 F internally. CDI- placed back into oven and cooked to above 145.0 F as measured by EHS and store thermometer. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Commercial mashed potatoes reheated to 87.0 F and ready to go out onto hot bar. CDI Reheated to 150.0 F. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Fried chicken mixed pieces in hot holding below 135.0 F CDI- all voluntarily discarded. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Brie cheese cut in house measured 43.0 F on cheeses island. Wedge was on top layer of cut cheese. Lower layer was 41.0 F. CDI-Top layer cheese voluntarily discarded. Pulled rotisserie chicken packages on cold island measured 49.0 F. CDI- All pulled and discarded. Points not escalated due to entirely different area where violation was found vs last inspection.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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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: Found garlic bologna and deli turkey held more than 7 days in deli meat case. Voluntarily discarded. Found trays of cooked chicken in WIC, where some were date marked and some were not. CDI- allowed to date mark unmarked trays as chicken was all prepared same day. 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 . |
|
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. Found sliced roast beef from cooling for two hours in tightly packed package in tightly packed reach in cooler. Roast beef was 47.0 F. PIC opted to move cooling roast beef to WIC for continued cooling. 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 . |