|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 Caesar dressing (6/15) and sliced turkey(6/16) received above 41F. CDI: PIC called the commissary who slices turkey and makes the dressing. Commissary PIC took temperatures of items in the walk in cooler and stated that the products were at or below 41F. Turkey was sliced today at 6am and was therefore cooled in the blast chiller to 41F by end of inspection. Caesar dressing from the same batch was below 41F per commissary PIC. Facility PIC stated that items are delivered in a refrigerated truck. Caesar dressing was rapidly cooled in the blast chiller to 41F. EHS and PIC discussed that temperatures of food deliveries should be verified and if items are above 41F when they arrive, items should be rejected. EHS and PIC also discussed that PIC needs to reach out to commissary regarding the refrigerated trucks to ensure they are functioning properly. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 all items in front row of grab and go cooler holding above 41F. CDI: Product voluntarily discarded. All items behind front row were 41F and below. EHS recommends loading the cooler further back to ensure proper refrigeration. EHS strongly encourages staff to temp the items in the cooler every 4 hours to ensure compliance. Observed reach in cooler in the back holding above 41F. CDI: Cooked salmon was voluntarily discarded. Raw burgers rapidly cooled. REPEAT VIOLATION |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pint container of chick peas from 6/9 in the salad reach in. CDI: Chick peas voluntarily discarded.
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 no dates on lettuces held over from lunch yesterday. CDI: Items dated. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on middle door of salad reach in. |