|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with dark build up throughout walls ceiling and shield. CDI- PIC had an employee clean ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed a couple pans and veg dicer with minor food debris build up left on them. NOTE: A great improvement has been noted with this violation and no RCP or permit action needs to be implemented at this time. CDI - Items were properly cleaned at dish machine.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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. - Observed 60 pounds of short rib cooked and cooled the night prior above 41F. Also observed 10 gallons of chicken stock above 41F cooked and cooled from the night prior according to PIC. See temp chart. CDI- PIC voluntarily discarded the items. EHS observed cooked pasta and cream sauce both cooling at room temp for an hour with no rate of change see temp chart. CDI-PIC had employee move items to walk in cooler to quickly cool.
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 . |
|
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 Observed short rib and chicken broth in large deep containers and items not meet cooling rate over night. EHS also observed deep containers of heavy cream sauce and sheet pans of pasta cooling at ambient air not meet cooling rate. See temp chart. CDI- PIC voluntarily discarded short rib and chicken broth. PIC moved other items to walk in cooler uncovered with ice paddles.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 few absent tiles throughout the kitchen. Observed a couple damaged tiles throughout the kitchen. EHS observed some stain tiles and ac/heat covers with heavy dirt/dust debris build up. No leaks observed. |