|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
t4-601.11(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 . Most pans stored as clean found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans with food residue moved to dish machine to be washed again. REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Steak on TPHC was missing time label. Ensure TCS foods on TPHC are marked with the time they are removed from temperature control. CDI - PIC placed time label on pan. |
|
33
|
0.50
|
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 . Charred onion vinaigrette was cooling in blast chiller in deep container. Portioned sliced chicken cooling in walk-in cooler at 47F while tightly covered. TCS foods shall be cooled in shallow pans or containers and shall be uncovered or loosely covered to facilitate cooling. CDI - Chicken moved onto sheet pan and onion vinaigrette moved to sheet pan as well. Both measured under 41F before end of inspection. Moved to half credit due to improvement from last inspection. 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. Stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT |