|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at the bar chlorine at 10 ppm. CDI: Dish machine was primed, air bubbles removed and ran a couple of times. Chlorine concentration is 100ppm. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 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 lettuce and sausage in the walk in cooler prepped from this morning at 55 degrees and 46 degrees. Products did not meet proper cooling parameters within allotted time. CDI: PIC voluntarily discarded items. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 multiple items in prep top, prep unit, reach in cooler above 41 degrees (see chart). CDI: PIC voluntarily discarded items that were stored in the units over night, items that were prepped an hour or two before inspection were placed in the walk in cooler to cool. PIC contacted servicing company. EHS will conduct compliance visit within 10 days to check on the cold holding units. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 couple pans of potato hash in walk in cooler from this morning without a date. CDI: PIC placed correct dates on the items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 sliced chicken, turkey, pastrami inside walk-in cooling while tightly portioned in plastic wrap and stacked in plastic containers. Observed lettuce and sausage in tubs with tight lids. CDI: chicken, turkey, pastrami moved to sheet trays and separated to cool more rapidly. Lettuce and sausage voluntarily discarded.
EHS will conduct a compliance visit to check on cooling methods and practices. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on wire shelves wet stacked. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in use wash water at 90 degrees F. CDI: Food employee drained wash water and refilled wash compartment with wash water of 113 F. |