|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 cooked collard greens placed into walk-in cooler to cool while container was tightly sealed. Product measuring 74F, CDI plastic cover removed and container placed in area of walk-in cooler to rapidly cool. Observed greens measuring 60 F 15 minutes later. |
|
49
|
1
|
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 hood system filters in need of general cleaning; Observed surfaces of flip top unit (underneath back section of lid) collecting debris in need of cleaning; Observed surfaces of cabinet doors at beverage station soiled with tea and coffee in need of detailed cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling having old water damaged inside dining room; (ensure leak is repaired and touch-up paint ceiling once dried). Observed repair needed on ceiling inside chemical closet inside kitchen. |