|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
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. Observed heavy grease build-up and food debris on multiple sauce pans and scoops stored on shelving unit next to 3-compartment sink. CDI - All utensils removed to be properly W/R/S. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed blanched fries in shallow ice bath registering at 56 F. Also observed sliced corn on cob registering > 41 F inside make unit. Unit unable to maintain product < 41 F. CDI - All items placed into emergency TPHC and use of make unit to be discontinued until repairs made. TPHC implementation for blanched fries discussed and TPHC form forwarded to email on file.***3-DAY VERIFICATION FOR UNIT AND TPHC RECORDS AND PROCEDURES. -1.5-
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 .
***EDGE on Food Safety virtual guidance has been forwarded to email addresses on file. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 blanched french fries cooling in ambient temperatures on speed rack. Product temperatures recorded between 100-115 F. Items were blanched prior to EHS arrival. CDI - Foods transferred to walk-in cooler for proper cooling towards < 41 F. -1-
***EDGE on Food Safety virtual guidance has been forwarded to email addresses on file. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with out hair restraint. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing food trays stored on floor used as a wedge to keep employee door open and box containing single services straws stored on floor between small table top counter. CDI - Boxes removed to shelving unit. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at upright reach-in freezer next to hand washing sink. Repairs needed.***No points deducted due to different area observed. -0- |