|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed my max/min thermometer had to go through a couple times to achieve the proper temperature. Contact chemical company to ensure this is properly functioning. CDI- PIC ran those previously wash, rinsed and sanitized through the dishmachine again.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of the ice machine chute accumulating some pink residue. Clean and maintain. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed pico in the prep top cooler date marked for 12/15-12/21. PIC stated that the lunch shift will go through all the dates prior to the shift starting at 2PM. Observed opened feta cheese not date marked CDI - PIC voluntarily discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed eggs “served any style “ on the menu board. Discussion with the PIC on the wording. CDI - PIC changed to “cooked to order” and placed an asterisk to the footnote to the bottom of the menu board. |
|
33
|
0.50
|
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 cut cantaloupe in the walk in cooler was just removed from the cooler to refill buffet and temped at 51F and covered. CDI - removed cover to properly cool to 41F or below. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service utensils facing different directions and the food contact portion not protected. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for properly testing the heat sanitizing dishmachine. CDI - Provided the PIC with the new NC food code changes and guidance via email. |