|
33
|
0.50
|
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 Observed tomatoes and sliced cheese cooling in the walk in cooler while tightly covered. Observed portioned turkey cooling while tightly wrapped in the walk in cooler. CDI: Items vented and moved to the walk in freezer and cooled to 41F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed some handles of scoops down leaning on inside of containers against food contact surfaces. EHS and PIC discussed methods to prevent this from occurring such as scoops with longer handles and retraining staff to leave scoops for things like lettuce out of the container and continue wash/rinse/sanitizing these utensils every 4 hours. CDI: Handles moved above the rim of the container. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units with deep cuts, grooves, and broken edges. PIC has ordered new cutting boards and stated that the latest update is that they should be on site in about 1 week. REPEAT VIOLATION Points reduced to half based on the replacements having been ordered. |