|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 baked chicken in steam well on cook line below 135F. Food in steam well was overfilled. Top layer of chicken was below 135F and bottom layer of chicken was above 135F. CDI-Chicken was placed back into Cvap to reheat for hot hold at 135F and above. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
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 .
Observed TCS foods in two cold drawers on cook line to be above 41F. Food came from walk-in unit (holding 41F and below) directly to unit before opening. Food was placed back into walk-in unit to cool quickly back down to 41F and below.
Verification required 9/26/22. |
|
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 opened milk jug and roasted red peppers without prep date. CDI-PIC and EHS were able to verify prep date to be 9/22 and items were labeled. |
|
33
|
0.50
|
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 tomatoes from prep above 41F in walk-in cooler. Tomatoes were tightly covered. CDI-Food was vented to ensure proper cooling. **Point deduction not increased due to overall cooling methods at facility and quick correction. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 one scoop handle in quinoa on front cool line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed tubs holding cleaned utensils with food debris in bottom. Observed knives being stored in between crevices of prep unit.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a couple plastic food containers/cambros wet stacked on clean dish shelf. |