|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal food containers stacked on each other being stored as clean with date marking sticker residue. CDI: PIC returned containers to dish wash area for repeat W/R/S. REPEAT |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pan of quinoa reheating on serving line. Item temp was 119F and PIC stated item was reheating for greater than 2 hours. CDI: PIC voluntarily discarded item. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 boiled eggs in prep top being held cold at 48F. Also observed sliced tomatoes being held cold at 44F. CDI: PIC discarded boiled eggs that were prepared yesterday and placed tomatoes in WIC that were prepped one hour prior to placing on serving line.
Observed chopped mixed greens and lettuce on cold shelving display above 41F. PIC says these items rarely stay on shelving for more than a couple hours. TCS items in this unit observed today were placed in unit shortly before opening. Food will be discarded after 4 hours. CDI: Items will be placed on TPHC. Written procedures and documentation were provided to facility and discussed with PIC. |
|
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 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 several covered plastic containers filled with chopt lettuce blend in RIC not cooling at a proper rate. CDI: PIC relocated lettuce to WIC and placed in metal containers with holes and no lids to allow proper air flow.
Observed containers of TCS foods in walk-in cooler above 41F cooling from prep with plastic wrap tightly covering food. CDI: Food was vented and allowed to actively cool. |