|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made queso cooling in WIF at 127f @ 10:55 still at 123f @ 11:35. Cooling rate of 6 degrees per hour not sufficient to meet 70f within 2 hour timeframe. CDI - PIC spread queso into multiple shallow pans and stirred to quickly chill. EHS verified cooling at proper rate by 1 hour to continue process. Product would not have met cooling parameters without EHS intervention.
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pan of chopped tomatoes cooling in WIC at 52f still at 52f after 1 hour of cooling. Cooling rate of 0 degrees per hour. CDI - tomatoes spread into shallow pans and moved to area of higher air flow to facilitate cooling. EHS verified cooling at proper rate to meet 41f within 4 hour timeline by end of inspection. Product would not have met cooling parameters without EHS intervention. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dolmas at 42-44f and quinoa at 43f both holding above 41f on prep line. Both items filled above cold holding level in containers. CDI - product levels reduced to allow holding at 41f or lower. REPEAT - no point escalation as all other TCS foods observed to be holding below 41f and all sauces held properly during inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed various items including boiled eggs and hummus with time stamps using TPHC in open salad greens cooler with no associated procedures. CDI- items added to procedures. Ensure written procedures are available for items using TPHC.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no timing in use for cooked cauliflower and falafel on service line. TPHC procedures available and PIC noted that TPHC is used for the items but the digital timing system was not set. CDI- PIC applied timing. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed queso cooling in WIF and cut tomatoes cooling in WIC in deep pans and/or covered pans cooling at improper rates (see #20). CDI - queso spread into multiple shallow pans and stirred. Tomatoes spread into shallow pans/uncovered and moved to areas of high air flow in WIC. When cooling foods, use methods that allow the food to quickly cool. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking. REPEAT
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean bulk ice scoop stored in unclean wall mounted holster. Holster does not drain and EHS observed dried black organic buildup on bottom. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed open sided dispenser holding in sleeved single service cups sitting on front countertop in customer service plane with mouth contact surfaces of cups exposed to possible contamination from customer coughs or sneezes. Display in use cups in a manner to prevent contamination. |
|
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 various plastic food pans with melted/cracked/broken areas. Repair or replace. Observed large stand mixer in bakery area with rusty areas present. Repair or refinish to make smooth and cleanable. |