|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed yogurt, cut cantaloupe, cut honeydew, taboule, corn, and salmon in prep unit above 41F. Ambient air temperature of the unit was 52F. PIC voluntarily disposed of all items except for honeydew and cantaloupe as they were in the unit less than 4 hours. Those items were moved to the walk in cooler. VR required within 3 days |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed chicken salad, empanada filling dated 10/11, marinara sauce dated 10/13, precooked sausage dated 10/14. CDI: PIC voluntarily discarded items.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut honeydew, cut cantaloupe, cooked potatoes, cut tomatoes and cooked chicken without dates. PIC stated all items were prepared yesterday and will be held for more than 24 hours. CDI: PIC correctly dated all items. |
|
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 chicken salad, cooked chicken, and crab salad not cooling fast enough according to cooling calculation. All items were tightly wrapped with Saran Wrap, cooked chicken and crab salad were cooling in reach in units. CDI: PIC removed plastic wrap, placed items on sheet pans and placed in the freezer to quickly cool. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of liquid butter and oil throughout the establishment not labeled. CDI: PIC labeled items |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at the coffee bar at 0ppm quat. CDI: sanitizer was changed and now 200ppm. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom without a covered trash can. |