|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers with food debris and plastic containers with sticky adhesive residue stored as clean at dry storage shelving unit. CDI - All utensils relocated to dish pit to be re-washed, rinsed & sanitized. 10-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COMPLIANCE WITH FCS. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 beans at 114 F at hot steamer well. Product had been put into hot holding 30 minutes prior. CDI - Food re-heated to > 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 protein walk-in cooler unable to maintain temperatures < 41 F. Refer to temperature chart. PIC demonstrated invoice of product that arrived to facility prior to EHS arrival. CDI - PIC accommodated all protein walk-in cooler items inside additional walk-in cooler storage unit. Facility will discontinue of protein WIC until repairs made. 3-DAY VERIFICATION REQUIRED. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed TCS foods cooling tightly covered inside walk-in coolers and cold drawer. Refer to temperature chart. PIC and employee present advised that the items had been prepped prior to EHS arrival. CDI - EHS educated; products from cold drawer uncovered and relocated to upright reach-in freezer, other items in WIC uncovered to allow proper cooling to < 41 F. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of fresh peeled garlic on floor inside walk-in cooler. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on sliced avocados inside flip top unit. CDI - PIC voluntarily discarded items |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested at drying shelving unit. CDI - Utensils separated to allow proper air drying. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. CDI - Item removed.
REPEAT: 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored on high shelving unit with retail items. CDI - Items removed.. |