|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 cans that were badly dented. PIC explained they would use these cans and has bought dented cans in the past. Other manager explained they know about Botulism and would not use cans. CDI-PIC voluntarily discarded cans and explained they are not to use these. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
Yes |
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 potatoes and sausage below temp in the hotbox. PIC explained they reheat sausage and potatoes from the previous day (they use them only 2 days) They check the sausage temps but do not reheat the potatoes, they put the potatoes in the hotbox until service on the line (and then they reheat them in the oven) PIC explained it changes the texture. CDI-EHS explained all items that are reheated from the previous day need to be reheated to 165F before putting them in the hotbox for holding. PIC voluntarily discarded potatoes. VR REQUIRED 12/18/2021 |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed baked potatoes at 44F and meatballs at 42F in the WIC, potatoes were filled to high, in a plastic container and covered. CDI-PIC voluntarily discarded all food that was too full and previously cooked (in case of cooling issues) and will talk to the new night person about portioning, and cooling, VR REQUIRED 12/18/2021 |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and potaotes in the hotbox below 135F. Observed sausage on the line below 135F. CDI-Sausage and potatoes were discarded. Maintenance is coming to inspect both units because they were turned all the way up and not holding temp. VR REQUIRED 12/18/2021 |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed baked potatoes at 44F in the WIC, potatoes were filled to high, in a plastic container and covered. CDI-PIC voluntarily discarded all food that was too full and previously cooked (in case of cooling issues) and will talk to the new night person about portioning, and cooling, |