|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: Observed raw shell eggs stored above dressings inside walk-in cooler. CDI: storage order was corrected.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 22 plastic quart containers of Cajun cream sauce, collard green dip, collard greens, and mashed potatoes at 53F that had cooled overnight inside walk-in cooler. Products did not reach proper cooling parameters. CDI: all products were voluntarily discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 a bus tub of macaroni noodles dated 3.22.22 inside walk-in cooler that expired past 7 days.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a pan of cooked potatoes, wings, and a container of sausage inside walk-in cooler not date marked. CDI: according to PIC these items were made yesterday; items were properly dated. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 collard greens, collard green dip, Cajun cream sauce, and mashed potatoes that had cooled in large batches(22 quart containers) and covered inside the walk-in cooler. CDI: products were voluntarily discarded due to temperature abuse. Discussed proper cooling methods and providing logs. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from coolers throughout kitchen. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT VIOLATION:
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle down inside flour and panko. Observed scoop without handle in sugar. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed coating on floors peeling at cook area. Observed some floor damage on cook line. |