|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified manager present in unit during inspection. PIC is not a certified manager. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bags of raw carrots and raw onions stored hanging co-mingled with whole raw pigs in WIC. CDI - produce relocated away from raw meat. REPEAT. Points remain same as all other foods observed to be stored properly and overall organization is much improved. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked pork stomach cooling at 90f placed into WIC still at 85f after 30 min. CDI- stomachs spread onto sheet pan placed into freezer to quickly chill. EHS verified at proper temperature to complete cooling process during inspection |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed cooked vegetables and cooked proteins in coolers with no date marking present. CDI - date marks applied. REPEAT. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made Mam Chung and cooked stomach cooling on countertop in kitchen at beginning of inspection. Observed cooked pig ears tightly packed into plastic bags placed into freezer and laying on top of one another while still cooling. CDI - Mam Chung and stomachs moved to walk in to actively cool. Pig ears spread out to quickly chill. REPEAT. When cooling food, use methods that allow air flow to the food to quickly cool. Once hot food begins cooling, place it into the cooler or or freezer to quickly chill. Do not allow food to sit at room temperature while cooling. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use for frozen chickens in front of house area. Replace. Freezers must be commercial grade ANSI or equivalent. REPEAT |
|
55
|
0
|
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. Observed some buildup on flooring inside of walk in units, on walls in back of house areas need cleaning. |