|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection, CFPM arrived after 15mins of inspection.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a garlic and oil salsa made from 8am (said PIC) and it was 65F in their stand up cooler. CDI-PIC voluntarily discarded.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pot with cooked tomatoes/onions/peppers that PIC said they were about to cook/cool in the stand up cooler. It was 113F. Observed a bag of beans, PIC said they use them for papsus. CDI-PIC voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed coleslaw and lettuce made from this morning 8-9am, in the commissary, at 61F. Observed tomatoe salsa at 45F-same. CDI-PIC voluntarily discarded.
For more information, please visit: http://meck.co/FoodSafety
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling of coleslaw, salsa, new batch of salsa, lettuce, all being cooled in the prep unit or the stand up cooler. Due to the capacity and the cooling/cold holding violations they are not equipped to cool. They have had multiple cold holding violations in the past. This will be amended on their permit and will reflect changes soon. VR REQUIRED 3/16/2023. |