|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 left prep unit not holding TCS foods above 41F. Most foods in unit had recently flipped during lunch rush.These items and new items in unit were placed on ice bath in prep top. Other foods in unit more than 4 hours were discarded. Temp possibly not holding due to prep lids being in poor repair and also being left open during rush hours. Maintenance stated that unit needs to also be pulled out from wall to allow ventilation and air flow.
Foods in top of prep across from grill were above 41F due to food being held in metal pans above fill line/overfilled. Items in this unit are also sitting in ice bath. Food below fill line was temping below 41F and food above fill line above 41F was discarded. TCS foods in walk-in unit were observed to be above 41F. During beginning of inspection walk-in ambient air temperature was 46F. About 30 minutes later ambient air temp dropped to 39-41. PIC called refrigeration repair to come on site during inspection. Air flow is possibly restricted due to volume of food kept in walk-in or temperatures rising due to door being opened during busy hours of operation. Cooling of hot foods in unit on ice baths may also be affecting temperature. Right before and during maintenance walk-in was 38F. Items now still above 41F are discarded. Verification required by 6/12/22. REPEAT VIOLATION. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Facility has written procedures for keeping TCS sauces on prep unit on 4 hour TPHC but observed no time marking indication of removal from cold holding. These sauces are consistently kept on pan above fill line in prep top and food does not maintain 41F and below also due to thickness of plastic squeeze bottle. CDI-Items were discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 Queso and white beans sitting on ice - (ice was below food fill line) - to cool in walk-in unit. Items were 40 minutes from first 2 hour cooling threshold. White beans were at 104F and Queso was at 74F. Water and more ice was added to ice bath so that ice met fill line of food. Checked temperatures again and cooling rate was still too low. Ice wands were also placed into food. After ice wands were implemented food began to drop temperature quickly. Also discussed cooling methods again with PIC and portioning foods into smaller metal pans to facilitate cooling. Verification required by 6/19/22 |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surfaces throughout facility. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 bowl resting in food without handle resting in chip container. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on clean storage shelving. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Top of prep unit is badly damaged and taped. Observed metal shelving in walkin cooler rusting. Left prep unit lids are in poor repair and not fully closing/off hinges. Instead of ordering new lids, facility has ordered 2 new prep units for kitchen. PIC showed EHS invoice for both units that are on back order. Units had been ordered back in April. REPEAT.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed several cracked lids for food containers. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Bulb in walkin freezer is not working. Replace to provide at least 10 foot candles of light. Facility has ordered new light for unit but has not arrived to facility yet. Observed invoice. REPEAT.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust buildup on ceiling intake vents. |