|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed ambient temperature of chicken walk in cooler to be 48F and raw chicken to be holding above 41F (see temperature chart). PIC moved all TCS items in cooler to second walk in cooler or walk in freezer. PIC called maintenance while EHS present. - VR - Verification required within 3 days to ensure walk in cooler properly functioning. Facility has adequate cooler space to remain operational while repairs are completed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 - REPEAT - Observed supremes without a label indicating the time that is 4 hours past the point in time when the food was removed from temperature control. - CDI - PIC labeled supremes and reminded employees to label all food as it is replaced. - NOTE: EHS elected to keep point deduction the same due to only one item missing label. Point increase will occur at next inspection if repeat violation. |
|
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 one oven and one flip top cooler out of order at time of inspection. PIC stated work orders have already been placed for both. Repair units or remove from facility. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed food debris/residue buildup on the outside and inside of equipment (such as reach in coolers). Increase cleaning frequency to prevent buildup. Maintain equipment clean. |