|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in deli case and make unit above 41F . Refer to temperature chart for details.Some foods were out of temperature due to cooling methods after chopped and marinating. Other items were stacked too high such as crema in squeeze bottles. CDI - Products were moved to walk in cooler to cool down below temperature threshold. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on pico de gallo prepared on Wednesday. CDI- Pico de gallo wash discarded during the inspection. |
|
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 multiple TCS foods cooling tightly covered and in large quantities. CDI - EHS educated employees on proper cooling methods such as covering food loosely while it cools and separating food into smaller portions; all products voluntarily discarded. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of limes stored on floor inside walk-in cooler. CDI - EHS educated employees present and products relocated to shelving. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage wall next to hand wash sink. . Observed heavy soiled vent above single service storage rack. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
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 beverage stored with retail items inside lowboy reach-in unit. CDI - EHS educated and beverage removed. |