|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed brown build-up on food contact surfaces of smoothie dispenser. CDI - Dispenser thoroughly cleaned during inspection. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several TCS foods > 41 F inside upright reach-in unit. Refer to temperature chart. Items had just been taken out of walk-in cooler for 1st lunch. EHS noted that the reach-in units are designed for bottled beverages only. EHS advised facility to discontinue usage of this equipment as it is not intended for storage of food items. CDI - PIC took products to walk-in cooler to quickly cool down. 3-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COLD HOLDING. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed alfredo and marinara sauce past 7 day requirement (prep dates: 4/1/22). CDI - Products voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no start/end times for fish and cheese sandwiches. CDI - Employee put time stamps on products. |
|
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 cooked pasta and cut honey dew cooling tightly covered inside walk-in cooler. CDI - Products uncovered to facilitate proper cooling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of french fries stored on floor inside walk-in freezer. CDI - Product re-located to shelving.***No escalation in points due to significant improvement since previous inspection. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - All put on hair restraints. |