|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach 180F during sanitize cycle. EHS plate thermometer reached 154F. PIC placed work order during inspection. CDI: Facility will use three compartment sink for W/R/S dishes and utensils until dish machine repaired. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced deli meats cooling in walk-in cooler have no temperature change over a 55 minute period. See temp chart and violation #33 for more details. CDI: Food employee placed meats on sheet tray for more rapid cooling. Observed salads cooling in walk-in cooler with too small of a temperature change over 55 minute period. See temp chart and violation #33 for more details. CDI: Food employee vented products for rapid cooling. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, spinach, and sliced cheese being held above 41F in sandwich make table. PIC stated unit has been fluctuating in temperature. Ambient temp of unit 39F. EHS recommended use of TPHC until unit repaired to keep station operational, PIC opted to hold TCS foods in reach-in unit behind sandwich make table. Product placed into unit between 8am-8:30am. CDI: Food employee took products to walk-in cooler for rapid cooling. Observed wensleydale cheeses being held above 41F in specialty cheese case. Product over stacked. PIC stated last temp check @5am. CDI: PIC voluntarily discarded product. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced deli meats being cooled in walk-in cooler wrapped tightly in plastic, stacked deep, inside a deep metal insert pan. CDI: Food employee placed meats on sheet tray for more rapid cooling. Observed salads cooling in walk-in cooler sealed with plastic lids. CDI: Food employee vented products for rapid cooling. REPEAT VIOLATION. |