|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink behind cook line. CDI- paper towels provided during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine registering at 10ppm chlorine sanitizer when tested. Through conversation with PIC, sanitizer bottle was just recently changed last night. CDI- machine primed, after priming machine is registering between 50-100ppm chlorine sanitizer. |
|
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 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 multiple products holding above 41F in walk in cooler, low boy reach in and flip top unit. EHS found a couple of products near the door of the walk in cooler holding above 41F, while products closer to the back near the freezer were 41F or below. Through conversation with PIC Miguel, PIC stated that he had door propped during delivery and had door propped for extended period of time (about 30 min) while he was cleaning the floor this afternoon. EHS observed that walk in cooler came down in temperature and all TCS foods dropped to 41F or below when the door was shut for another 30 min.
EHS observed that products in the low boy reach in unit were out of temperature, unit was holding around 58F when ambient temperature was tested. PIC stated they have had issues with this unit icing up, EHS observed large chunks of ice blocking air pathways in the back of the unit.
EHS observed that pizza sauce in low boy reach in unit and in flip top unit were out of temperature. Through discussion EHS found that pizza sauce is poured from the cans, directly into containers and placed into cold holding units. EHS explained that with room temperature cans, employees must allow pizza sauce to cool in walk in cooler before placing into cold holding.
CDI- walk in cooler dropped all TCS foods to 41F or below. Products out of temperature for more than 4 hours in low boy reach in unit were voluntarily discarded (Alfredo, chicken dip). Pizza sauce brought to walk in cooler to chill before being placed into cold holding unit at cookline. PIC stated that they will defrost unit, check temperature after ice melts. PIC stated they will avoid using unit for long term food storage until unit has been serviced, will not store products in here overnight. REPEAT.
EHS will conduct a compliance visit to ensure facility is addressing malfunctioning unit and not using unit for long term food storage. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bags of cooked pasta with no date label. Observed cooked chicken wings with no date label. CDI- PIC stated that pasta was cooked 2 days ago, chicken wings from yesterday. Dates placed on products. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI- bottle labeled as degreaser. |
|
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 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 pizza sauce taken from room temperature cans holding above 41F in cold holding units. Pizza sauce had just been opened within the last hour and placed directly into units. Ensure products are kept uncovered and put into walk in cooler to cool to 41F or below before placing into cold holding. CDI- pizza sauce removed from units, uncovered, allowed to cool in walk in cooler. REPEAT. |
|
36
|
0
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in walk in cooler, outside dial is displaying the incorrect temperature. REPEAT. Note: points deescalated, facility has obtained an air thermometer for standing reach in unit since last inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on low boy reach in unit with damage. Observed gaskets on low boy reach in freezer that are torn, in need of replacement. |