|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer in three compartment sink- 50ppm. Food employee remade solution but still able to get correct reading. CDI: Education provided, PIC contacted service repair company during inspection, and facility will make solution by hand until repaired. REPEAT VIOLATION. |
|
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 classic chicken salad and herb potatoes cooling in walk-in cooler at rates too slow to meet cooling parameters. Products prepared 12/20/21 but pulled between 9am-10am for prep. See violation #33 for more details. CDI: Education provided and PIC moved product to freezer for rapid cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi being held above 41F in customer self-service case. Foodemployee stated product is rolled, cooled in blast chiller, removed, cut and packaged, then placed into case. Food employee stated product temped below 41F before being pulled from blast chiller. EHS recommended cutting and packing before placing in blast chiller. Food employee stated all product made today. CDI: Education provided and food employee moved product to freezer for rapid chilling. REPEAT VIOLATION. |
|
33
|
0
|
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 classic chicken salad wraps being cooled in customer self service case on store floor. Product time stamped with prep time of 10am. CDI: Education provided and PIC moved product to blast chiller for rapid cooling. Observed classic chicken salad and herb potatoes cooling in large bulk plastic tubs covered with lids in walk-in cooler. See violation #20 for details. CDI: Education provided and PIC moved product to freezer for rapid cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shredded chicken thawing in prep sink in colander. CDI: Education provided and PIC placed product into bowl. |