|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC did not know the cooling rules for TCS foods. Ensure TCS foods are cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. For foods that are never heated, they must cool to 41F within 4 hours of preparation. CDI - PIC educated on cooling rules. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 Container of tempura that raw fish is placed in was stored on shelf above cooked chicken wings in salad cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Tempura moved to bottom of cooler. 0 pts. |
|
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 . Chicken prepared at 11AM measured 56F at 5:15PM. Steak measured 56F at 5:30PM after cooling for 5.5 hours. TCS foods must cool to 41F within 6 hours. CDI - Chicken discarded and steak moved to freezer and measured 43F at 5:45PM. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 . All TCS foods in upright cooler measured 45-46F. All TCS foods in walk-in cooler measured 43-56F. TCS foods in cold holding shall measure 41F or less. All TCS foods in walk-in cooler were discarded and TCS foods in upright cooler were moved to functioning coolers. VR - Verification visit tomorrow to check walk-in cooler. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 . Steak cooling in upright cooler at 56F at 4PM. Steak began cooling at 12PM. Cooler was not functioning properly and manager stated that he has already called it in to be repaired. Use equipment designed for rapid cooling, such as the walk-in cooler or a freezer to cool TCS foods. CDI - Steak moved to freezer. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee running plates with artificial nails with no gloves. CDI - PIC educated on requirement. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch while preparing food. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in salad cooler still had stickers on them. Wash avocados before use. Remove stickers during wash process. 0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre-rinse sink is falling below flood rim. Provide air gap. VR - Verification required within 10 days that spray arm has been repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing on fixture above line coolers. Replace missing shield. 0 pts. |