|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 sliced roast beef and cut melons cooling in reach in cooler that were cooling at a rate of 0F/min. Observed tomato watermelon salad cooling in walk in at .075F/min. CDI: Roast beef and melons moved to freezer to rapidly cool and tomato watermelon salad was uncovered as it was in the walk in. REPEAT VIOLATION |
|
23
|
0
|
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 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 several TCS dressings and sauces set aside for disposal in the dish area. Items were date marked from 4/28-5/4. Ensure items are disposed of at the end of the 7 day window. CDI: Items voluntarily discarded. Points not deducted today as items were already pulled for discard when inspector observed them. REPEAT VIOLATION |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed chemicals stored over boxes of gloves. PIC stated that these gloves are not used in the establishment but were ordered before she arrived as the manager 4 weeks ago. CDI: Boxes marked do not use. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 roast beef and melons cooling while tightly covered in the reach in cooler. Observed tomato watermelon salad cooling while tightly covered in walk-in. CDI: roast beef and melon moved to walk in freezer and rapidly cooled. REPEAT VIOLATION |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bottle of, what PIC stated was, oil.CDI: Oil labeled. |
|
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 high temp thermometers did not have batteries and are therefore not working. VERIFICATION REQUIRED |
|
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 drawers of main prep table with food debris and build up in them. Observed milk cooler with debris and build up. Ensure more frequent cleaning. |