|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pizzas hot holding < 135 F at QC Pizzeria station. Refer to temperature chart. Food employee stated that the items were made 20 minutes prior to EHS arrival. PIC discovered that the hot holding equipment was not at right temperature setting. PIC educated staff on keeping pizzas in hot holding. CDI - PIC re-heated products to 165 F and adjusted hot holding unit’s temperature settings. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pizza station prep top holding items such as marinara sauce, pulled pork and spinach > 41 F, small containers of sausage at 93 F inside pizza station reach-in cooler, mixed cheese and diced chicken at 47 F at Mecklenburger cold drawers and sliced tomatoes at 47 F inside cold drawer at Marketplace station. PIC and food employees stated that all items were prepped prior to EHS arrival at each station. CDI - Food employee took all products to speed racks and placed into walk-in freezer for rapid cooling. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of opened whole milk with no date mark; manufacturer’s date indicated expiration date of 10/10/21. CDI - PIC voluntarily discarded item. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple foods throughout the premises cooling inside cold holding units. Refer to temperature chart. PIC and food employees confirmed that the foods observed out of temperature were prepared prior to EHS arrival and immediately placed into each cold holding unit. EHS educated staff on proper cooling methods such as utilizing facility’s walk-in cooler or freezer and partially uncovering foods to allow air flow. CDI - All products taken to walk-in freezer for rapid cooling. EHS observed temperatures reach 41 or less after 30 minutes. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 box of ketchup packets stored on floor at Mecklenburger food service area. CDI - Item relocated to nearby shelving |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth on prep table at Marketplace. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a heavily scored cutting board no longer smooth and cleanable at Mecklenburger make top. |
|
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 food splash and residues on wall behind Mecklenburger grill station and heavy soil residues on floor between and behind same grill station. Recommend thorough and higher cleaning frequency. |