|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 house made sauce and marinara cooling in WIC at improper rates. Sauce and marinara both observed to be 73f at 2:25 still at 73f at 2:45. Cooling rate of 0 degrees per hour not sufficient to cool to 41f or lower within 4 hours. CDI - sauces spread into thin layer in pan to quickly chill. |
|
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 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 pans of cooked chicken sausage topping and steak topping with date marks 7/25 in WIC. CDI - discarded. |
|
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 marinara and pizza sauces cooling in deep plastic containers covered with sealed lids or film and stacked on top of one another in WIC. CDI - sauces placed into thin layer in large shallow pan in WIC to quickly chill. Establishment normally pre-chills ingredients for quicker cooling, however, ingredients arrived via truck delivery today and pre-chilling not possible. Modify cooling methods when needed to ensure foods cool at proper rates. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Some improvement noted, however, presence still significant near back door area. Continue to work with PCO. REPEAT
6-202.13 Properly locate mechanical insect control devices. Observed sticky traps used for flying insects hanging mixed with single service items in storage area. Locate traps away from food and food contact items. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watch on wrist above gloves. Remove watches and jewelry from wrists when preparing food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution at less than 50ppm quat holding wiping cloths in buckets.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets holding wiping cloths stored directly on floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed label adhesive residue on exterior of food containers stored as clean. No point escalation as some improvement noted. REPEAT
Observed organic buildup on gaskets and door perimeters of reach in cooler units. Clean to prevent buildup |