|
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 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 food such as chickpeas, biryani, potato and other foods cooling overnight in WIC above 41 F. Food was cooled in tightly packed lidded containers. Observed chicken, cheese, Gobi, rice, and noodles in reach in under flip top all above 41 F. PIC stated food was placed in this unit to cool yesterday. Observed potato curry, yogurt bada and other foods in bottom of reach in above 41F. Food was moved this morning from WIC where it had been cooling overnight to reach in. ( See temperature log) CDI - Food was voluntarily discarded. EHS and PIC worked on developing a cooling log to track cooling rates and develop a good cooling procedures for food. Facility shall use a temperature log to track cooling for the next week. EHS shall return to examine log and help with cooling methods. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 food cooling in WIC in tightly packed lidded containers. Food did not cool successfully to 41 F. CDI - Food was voluntarily discarded. PIC and EHS worked together to create cooling logs and develop proper cooling procedures. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of rice on floor next to 3-comp sink. CDI - Pot of rice was moved off the floor. REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and utensils on shelving. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up of debris in microwave and on outside surfaces of food processors. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 debris build on floor in small room containing milk cooler and shelves holding onions. REPEAT. |