|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink with a concentration of 0ppm. Container of quat sanitizer was empty. CDI - Quat sanitizer was replaced and a concentration of 200ppm was achieved. -1.5 points-
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 Observed provolone cheese, lettuce, and sliced tomatoes holding between 47F and 48F in low boy reach in cooler behind sandwich prep area. Digital thermometer stated cooler was holding at 45F. Observed rotisserie and fried chicken holding in cold case at 48F. CDI - Provolone cheese, lettuce, sliced tomatoes, rotisserie chicken, and fried chicken were all taken to walk in cooler to rapidly cool to 41F or less. Low boy cooler was taken out of service and a technician was called for repair. PIC has been advised to completely cool rotisserie chickens and fried chicken to 41F or less before closing clam shell containers. -1.5 points-
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 . |
|
33
|
0.50
|
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
Observed roasted chicken cooling in walk in cooler covered by plastic barrier. Observed covered rotisserie chickens and fried chickens placed in display coolers without having undergone complete cooling process. CDI - Roasted chicken was uncovered to allow cold air to circulate in and around food. Rotisserie chicken and fried chicken were uncovered and taken to walk in cooler to rapidly cool to 41F or less. -0.5 points-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low boy cooler with a digital thermometer readout of 45F. Items in cooler were holding at 47F. Low boy cooler has been taken out of service. PIC has been advised to perform frequent temperature checks of both TCS foods and equipment. -0 points- |
|
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 build up of dust on condenser fan unit in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points- |