|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed avocados stored directly above ready to eat foods like prepared cheese, deli meats. CDI- storage order adjusted. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 . Observed several products holding above 41F in cold holding prep unit, see temperature chart. Through discussion with PIC and employees, facility has had issues with this unit freezing up in the past. PIC stated that since inspection about a year ago when unit was repaired, cold holding unit has had no issues holding food at 41F or below, issue has been that it holds too cold at times and freezes up. PIC believes that unit may of been adjusted due to freezing or has possibly frozen components in the unit, not allowing proper air flow. CDI- all products that were stored in unit overnight were voluntarily discarded, such as deli meat (turkey, corned beef, roast beef) and cheeses. A few products just prepared this morning were brought to walk in cooler to rapidly chill before service. EHS observed facility adjust temperature, unit still holding around 50-55F after adjustment. EHS allowed facility to temporarily use TPHC for products in cold holding unit during lunch service. Facility will limit amount of product in unit, will use walk in cooler for all storage of food that is not on TPHC. PIC stated they will call for repair if unit does not drop after adjusting thermostat. EHS confirmed that after adjustment, unit was not dropping and PIC stated they will call “Putnam” for service, will inform EHS with timeline for repair. EHS will conduct compliance visit to ensure unit is able to hold temperature. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer container at 50ppm quat sanitizer when tested. CDI- bucket changed, remade to proper concentration. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored upright on countertops. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler door and bakery reach in with damage, in need of replacement. EHS observed that PIC has gaskets for facility, has not had time to install yet. REPEAT. |
|
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. Observed hood system with buildup, in need of cleaning. |
|
55
|
0.50
|
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 flooring underneath and behind cook line with food debris buildup, in need of cleaning. |