|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hand wash sinks only reaching 90 degrees. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
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 steak being cooled in walk in cooler at insufficient rate to meet cooling parameters . CDI changed cooling method and proper cooling rate achieved. Observed pulled chicken cooling in volume in large plastic containers at insufficient rate to meet cooling parameters (see chart for observations). CDI changed cooling methods and proper cooling rate achieved. Demonstrated proper cooling techniques with PIC and discussed cooling times and temperatures . Advised that risk control plan would be needed if proper cooling could not be achieved by next inspection. |
|
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 chicken cooling in volume in plastic containers and steak cooling in volume and tightly covered. CDI moved both steak and chicken to sheet pans steak taken to freezer and chicken cooled in walk in cooler both achieved proper cooling rates. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in slot between prep unit and prep table for use with foods. CDI PIC took knife to be washed rinsed and sanitized. |