|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
-REPEAT- 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 the upright reach in cooler in front of the dishmachine with an ambient air above 41F, temped chicken wings at 50F and fries 53F. Observed the pizza prep cooler with ambient air of 46F: ham 45F; cooked chicken 48F; sautéed onions 46F; mozzarella 43F. Observed salad prep top cooler ambient air 49F; cut romaine 50F; feta 50F, cut tomatoes 48F. Observed the wing prep cooler ambient air at 52F; wings 56F and fries 52F CDI - PIC voluntarily discarded all TSC foods in these units. PIC contacted maintenance and placed a work to repair, repair is to be done tomorrow. PIC will place all of these units on TPHC and discard after 4 hours (5PM-9PM and then 9PM-12AM) PIC restocked prep top cooler and checked all TCS food temps, all were below 41F. Compliance visit will be made tomorrow
*Failure to comply may result in further enforcement action that may require a risk control plan for cold holding.* |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 3 out of the 5 prep top coolers not properly maintaining 41F and below. Verification visit to ensure the 3 prep top coolers are properly maintaining 41F and below. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep top cooler missing handles. Replace/repair.
Observed some gaskets torn on prep top cooler. replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed water accumulating on the interior of the prep coolers. Food accumulating interior of refrigeration units.Clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment and shelving units accumulating food debris and grease. Clean and maintain. REPEAT |