|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer at dish machine- facility using floor cleaner instead of sanitizer. CDI: Education provided, PIC sent dishes to be re-W/R/S, and dish machine primed- now reads 50ppm chlorine. REPEAT VIOLATION. |
|
20
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed diced tomatoes and shredded cheese cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. PIC stated product prepared between 8:30-9:30am. CDI: PIC moved product to walk-in cooler for rapid cooling. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed diced tomatoes and shredded cheese being cooling in 3-door refrigerator covered with plastic wrap. See violation #20 for more details. CDI: PIC moved product to walk-in cooler for rapid cooling. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed grill cook preparing food without hair restraint. |