|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 on date marking please visit: http://meck.co/FoodSafety - REPEAT - Turkey, chicken, and Philly steak in the sandwich prep area as well as feta cheese in the pizza prep area all observed with no date. Meats had been cut/cooked more than 24 hours previously and feta had been opened more than 24 hours previously. CDI - All items properly date marked. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Sliced tomatoes observed covered in pan at 61 degrees in deli prep unit - were just cut but not properly cooling. CDI - Tomatoes moved to the walk in cooler and uncovered. Were at 56 degrees within 30 minutes of being in walk in cooler. |
|
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. - Condiments (mayo, ranch, oil, etc) and spices (pepper, etc) were observed without a label. Label these items. |
|
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. - Debris buildup in reach in coolers and dry storage areas within the pizza prep station. Clean these surfaces more frequently. |