|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed food debris and 0 ppm quat sanitizer at 3-comp while dishes were actively sanitizing. CDI - PIC emptied compartment, refilled quat sanitizer to min 200 and placed dishes at dish machine to be rewashed.
NOTE: Sanitizer at dish machine measured min 50 ppm chlorine sanitizer. |
|
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 Observed chicken tenders holding in RIC at 46F. Observed the top of individually bagged scampi mix and tofu in prep top units holding at 44F. CDI - Chicken tenders were voluntarily discarded. Tofu and scampi mix was taken from WIC before opening and returned WIC to cool down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 chicken tenders in RIC with date of 2/5. PIC stated item was prepared this past Saturday, 2/12 and date sticker was not updated. Chicken tenders voluntarily discarded and plastic container was taken to dish machine. REPEAT -1.5 points
NOTE: no points escalated due to tenders being the only item found with expired date sticker. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tofu and scampi mix individually bagged and overstacked in prep top unit near cook line. CDI - PIC removed bags that were over fill line at placed in WIC to cool down. PIC stated items came from the WIC between 10:30am and 11:00am. Discussed ensuring individually portioned items are cooled to 41F or below before placing items in prep units. REPEAT -1 points |