|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple items above 41F in different cold holding units throughout the facility. PIC stated temperatures are checked in the mornings but not throughout the rest of the day. Temperatures are not documented. VR required within 10 days. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Observed raw fish, raw chicken, grit cakes, par cooked potatoes, sliced tomatoes, sliced cheese, sausage, raw shrimp, shepherds pie, shredded cheese, pooled eggs, slaw, cut melon, turkey throughout multiple prep units above 41F. PIC voluntarily discarded items that were in the units more than 4 hours. The omelet station unit, all items were in the unit less than 4 hours therefore items were placed in walk in cooler to quickly cool. VR Required within 3 days. PIC stated they are going to not use the prep unit 1 near fryer and omelet prep unit until they are repaired. Make line unit temperature was adjusted, items were cooled down by end of inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed pooled eggs near grill with time sticker of 8:30 am. CDI: Eggs were voluntarily 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 deli ham cooling in prep top at a rate of 0.06. CDI: PIC moved item to walk in cooler to quickly cool. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers, metal containers and some dishes near cook line wet stacked. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 inside of prep units in need of cleaning. |