|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed tomato soup in hot box with temperatures below 135F. PIC stated that the soups were from the day before and were reheated less than two hours earlier. CDI: PIC reheated soup to 165F or greater. |
|
23
|
1.50
|
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 date marking of 10 days on sliced turkey in standing RI cooler. Observed boiled eggs past its 7 day date mark. Observed cottage cheese in RI cooler past its 7 day date mark. CDI: PIC corrected 10 day date mark on turkey to 7 day date marking. Item was prepared two days prior. PIC discarded boiled eggs and cottage cheese. REPEAT |
|
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 hot box door with broken hinge creating a gap in the door seal. Keep equipment in good repair. Observed scrap sink in dish area with metal siding bent and lifted away from metal strainer basket and creating jagged edges. Repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed pressure gauge on high temp dish machine to be less than requirement of 20 PSI +/- 5. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no secondary back flow prevention device on hose bib in can wash area. Atmospheric vaccum breaker that is in place is insufficient by itself to prevent back-flow siphonage. The continuous pressure backflow prevention device mentioned on previous inspection that needed to be installed on the can wash main faucet was mistakenly installed on the water line to the chemical entrainment unit and must be relocated to the main can wash faucet. CDI: Back flow prevention device was put on fixture at can wash. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls under scrap sink in dish area. |