|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table for clean dishes. Store employee drinks in a separate area, such as a low shelf. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 . Peppers from a can measured 66F at 2:30PM. PIC stated they began cooling at 1:30PM. Fetuccini measured 54F at 2:30PM. PIC stated noodles began cooling at 1:30PM. At 3:45PM, peppers measured 64F and Fetuccini measured 52F. This rate of cooling is not fast enough for both of these items to reach 41F within the cooling parameters. CDI - PIC shocked noodles and peppers with ice water and both reached 41F by 4PM. REPEAT |
|
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 . Fetuccini noodles and peppers cooling in walk-in cooler in deep pans. Use shallow pans and smaller portions to cool TCS foods. CDI - PIC shocked both with ice water until they reached 41F. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Torn gasket on upright cooler door. Handle on upright cooler door broken and held by tape (repeat). Sandwich cooler missing handle. Microwaves missing handles. Repair/replace listed equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is no longer smooth and easily cleanable. Replace or surface cutting board. |
|
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 PIC washing dishes in wash solution that measured 85F. CDI - PIC educated and water emptied. 0 pts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in women’s restroom. 0 pts. |