|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed chicken breast stored in warmer at a temperature range of 130F-133F. Chicken was reheated during the inspection above 165F. |
|
33
|
1
|
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 . Ensure that foods are being fully cooled quickly by using earlier listed methods such as ice baths, walk in coolers, and separating foods in to smaller amounts or thinner portions. Observed ranch containing buttermilk, fruit mix, and pasta salad not cooling fast enough to due to processes. After cupping foods, ensure that foods are cooled inside of walk in cooler with lids off down to 41F. The glass door reach in doesn't allow the foods too cool at a fast enough rate. These items were moved in to walk in unit to cool. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bulk dioxide plastic containers with moisture inside. Ensure that dishes are being effectively air dried by using pyramid stacking method or another approved air drying method. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 some damaged walls and tiles in the kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a lot of build up on the walls inside of the kitchen nearby the grill. Recommend higher cleaning frequency for walls. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored right above prep station. Ensure that cell phone and other employee goods are stored in a manner that allows proper protection of foods. CDI- Cell phone was placed in employee’s pocket during the inspection. |