|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. CDI: Towels provided. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soups carried over from yesterday with less than 10 min left to reheat and at 135-140F. CDI: Soups moved to induction burners and rapidly reheated. EHS and PIC discussed ensuring that the soup well water is touching the bottom of the shallow pans, and that items are stirred throughout the reheating process to ensure distribution of heat. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 hard boiled eggs and cooked corn cooling in the walk in cooler below required rates. CDI: Items moved to the reach in freezer and then the corn to the walk-in on a sheet pan. Eggs cooled in freezer properly. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salad bar items cooling in deep containers with limited surface area. CDI: Items moved to the reach in freezer for cooling. This did not work, and items were moved to sheet pans and cooled in the walk in cooler. EHS and PIC discussed that canned items should be placed in the walk in the night before to cool items with no required parameters. PIC stated that they have been using this practice but that the prep person did not do this last night as evidenced by the room temperature corn.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is doing a lot of ambient cooling of foods after preparation. Sandwiches and items in shallow containers are able to cool as unit is working properly; however air flow is blocked for many items due to lack of space to use proper cooling methods (shallow, uncovered pans/containers). Based on the amount of storage required, and the amount of ambient cooling in facility, additional cold holding equipment is needed. In the past, facility has mitigated this issue by moving to daily deliveries of food items. Facility has continued this practice and this was observed today. At end of inspection, sandwiches were checked again for cooling and found to not have changed since the second temperature was taken. Items were spread out further, as some space was made due to start of service. CDI: Facility will do more prep at the end of business day for the next day to facilitate catering orders and sandwich making the next day. Capacity to be monitored on future inspections/visits. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeezer bottles of oils at the griddle and oven stations. CDI: Bottles labeled. REPEAT VIOLATION Previous violation corrected. |