|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT 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 TCS foods in walk-in unit that were above 41F. Items were near door that had been opening and closing during busier hours of operation. Unit was turned down several degrees to account for air exchange while employees are in and out of walk-in. All other TCS foods in walk-in were 41F. CDI-After unit was turned down and food was moved away from door, temperature of food dropped to 41F and below. No discard necessary due to food being above 41F for less than 4 hours. Maintenance was on site during write up and was also able to observed ice buildup on compressor due to warmer weather.
Observed TCS foods - roast beef slices, chicken salad - stacked above fill line in prep units and reading above 41F. CDI-Food above file line was removed and allowed to cool quickly to 41F.
Small 2-door reach at coffee bar in was reading above 41F, however no TCS foods were kept in unit at time of inspection. Have unit adjusted before storming TCS items in reach-in. PIC had maintenance on site adjusting unit during write up. |
|
23
|
0
|
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 turkey slices that had been removed from original packaging with a prep date of 6/26/22. CDI-PIC voluntarily discarded food. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed that the facility was keeping creamers on 4 hour hold time out at room temperature. Establishment keeps daily logs for creamers and discards after the 4 hours. However, facility did not have written TPHC procedures for creamers. CDI- EHS provided documentation and discussed with PIC. TPHC form was filled out on site. |
|
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 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 some sliced tomatoes cooling from prep, tightly covered with plastic wrap and above 41F in prep reach-in. CDI-Tomatoes were vented and allowed to actively cool. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT 4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup used to scoop food from sugar container and in food at prep unit flip top. Be sure that multi-use scoops have handles that also remain out of food between uses.
Points not increased due to improvement. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT 4-501.11 Maintain equipment in good repair. Replace torn gaskets (walk-in cooler, small 2 door reach-in at coffee bar). Facility ordered new parts. Points not increased due to improvement. |