|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sausage patties inside hot box at 129 F. Product placed into hot holding 30 minutes prior. CDI - Food re-heated. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 large amounts of cooked pasta cooling in deep containers and closed portioned single service containers of chicken wraps cooling inside inside walk-in cooler. CDI - Pasta separated into smaller portions and containers of chicken wraps uncovered to facilitate proper cooling. Product temperatures began to decrease towards < 41 F after 20 minutes. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled squeeze bottles on shelving unit above prep table across from prep sink. |
|
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 active water leak at steamer. Also observed oil leak under fryer station. Facility using single use aluminum foil container to catch debris. Repair/replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed facility’s high temperature warewashing thermometer non-functional. PIC discovered that the battery needed to be replaced. Battery replaced, device tested but unable to detect accurate final rinse temperature. Verified warewashing machine is meeting final rinse temperature with EHS’s device which recorded temperatures > 160 F. 10-DAY VERIFICATION REQUIRED. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with and over retail foods on shelving inside walk-in cooler. CDI - Food removed to bottom shelving away from retail goods. |