|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed deli slicer without wash, rinse, and sanitize over 4 hours. After discussion with PIC, it was found that slicer had not been cleaned since about 6:30am before inspection.
CDI-Employee disassembled slicer and cleaned. Discussed more frequent cleaning of slicers with PIC.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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
Observed some TCS foods (sliced ham and fried chicken tenders) at sub station with incorrect prep date. Facility had correct prep date (3/20) mark identifying food in cooler. However, when food was moved to sub station, food was marked with date in which food was placed into sub prep unit (3/21). Ensure that proper prep date mark follows food throughout transport to other units.
CDI-Items properly dated and discussed date marking procedures throughout facility with PIC.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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
Observed precooked pulled chicken in grab n go above 41F in closed to-go container. Grab n go unit was being used as method to cool food.
Ensure that after prep, food is quickly cooled to 41F or below before placing in a grab n go unit or prep unit.
CDI-All chicken containers were placed into walk-in freezer and food temperatures quickly dropped.
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 . |