|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: cold holding and cooling. CDI - Provided education to PIC.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drink cup in the kitchen handsink. CDI - cup was removed and explained to the PIC that the handsink is for handwashing only. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers/onions and queso in hot holding cabinet at less than 135F. Discussion with PIC revealed that these products were prepped less than an hour ago. CDI - Allowed PIC reheated back up to 165F during the inspection.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler in the kitchen on the prep line not maintaining 41F. Temped several TCS foods on the line (sliced tomatoes, lettuce, pico, cheese) at 48F-50F and ambient air temperature of the unit was 48F. Items were placed in the unit a couple hours ago, right before lunch. PIC contact their refrigeration person. CDI - everything was removed from the unit and Allowed PIC to place TCS foods in the walk in cooler to cool back down to 41F. Do not use the prep top cooler until unit is repaired and maintaining at 41F or below. Facility has another prep top cooler they can work out of OR they can utilize TPHC for the prep top cooler, PIC has stated they will place time stickers on the TCS products and at the end of the time they will discard. -REPEAT- compliance visit to ensure unit is repaired.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed shredded lettuce cooling in the walk in cooler covered/stacked and in deep metal pans. explained to the PIC that they needed shallower pans to allow air to flow through the product therefore achieving 41F quicker. CDI - PIC unstacked, uncovered and placed in the shallower pans.
For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on washed avocados. Remove sticker prior to washing. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle in the ice at the bar. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed coving tiles missing and damaged neat the mop sink. Repair. |