|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed buildup on tongs hanging over 3-comp sink and stored as clean. CDI - PIC rewashed and sanitized. -1.5- |
|
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 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 brisket taken out of hot box to cut for sandwich orders and then placed back in hot holding at 124F. CDI - PIC changed process to TPHC. EHS sent new 2017 TPHC form via email. Fill out completely for all TCS foods that will be held on TPHC. EHS reminded PIC that process shall end with discard of unused TCS foods at the end of four hour window. -1.5- |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed cracklings cooked and held on prep table at room temperature for customer orders. Per PIC, these are shelf stable. EHS found a few pieces with soft meat still attached to crackling which would require temperature control. CDI - PIC voluntarily discarded TCS cracklings. -0- |
|
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 . Observed deep portions of potato salad and mac and cheese cooling in mounded portions without active stirring or other means of releasing heat in the center of food. EHS notified PIC that 10 minutes were left to get food to 70F. Food was 74F in center. CDI - PIC actively stirred and food at 70F before 2 hrs. -1- REPEAT CONTINUED NON-COMPLIANCE WITH COOLING METHODS MAY RESULT IN RISK CONTROL PLAN OR PERMIT ACTION. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects at front counter near hot boxes and serving line. Maintain and increase pest control frequency as necessary to eliminate flying insects. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed barbecue sauce stored directly on the floor in dining room. Per PIC, riser is usually in use for storing sauces. CDI - PIC placed riser under sauces. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on the ceiling of walk in cooler. |