|
22
|
3
|
Proper cold holding temperatures |
Yes |
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 raw shrimp, raw chicken and raw beef in prep top and RIC holding above 41F. PIC stated every morning (~10:30 am) before opening, raw items are taken from WIC, prepared and placed into the prep unit. Items were not cooled to 41F prior to placing in prep unit based on discussion with PIC. Ambient air temperature of RIC measured 43F. CDI - PIC lowered the temperature of the unit from 40F to 35F. Raw proteins were taken to WI freezer to cool quickly. Ambient air temperature read 37F by end of inspection. EHS discussed monitoring prep unit on cook line to ensure cold holding temperatures are being maintained. REPEAT -3 points
A VR is REQUIRED no later than 05/13/2022 to verify prep unit holding temperatures. |
|
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 raw shrimp, raw chicken, raw scallops and raw beef cooling in prep unit. Through discussion with PIC, items were placed in unit after preparation and were not cooled to 41F. CDI - PIC moved items to WI freezer to cool quickly. EHS educated PIC on cooling all TCS foods to 41F or below prior to placing into prep units. REPEAT -1 points
NOTE: PIC showed improvements to cooling large batches of rice and noodles by placing items in WI freezer to cool quickly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. -C Observed grease buildup-up on splash wall behind fryers. Increase frequency of cleaning. REPEAT -0.5 points |