|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed box of unwashed avocados stored over fully cooked steak in the walk in. CDI: Avocados relocated. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed guacamole cooling in the walk in at a rate of 0F/min. Observed shredded cheese cooling in walk in at a rate of .02F/min. CDI: Items moved to an ice bath. Cheese was separated and uncovered for cooling today. EHS and PIC discussed that best practices are to leave food uncovered for cooling in the walk in. EHS suggested using ice baths, frequent stirring, and not covering food. Per PIC corporate policies do not make uncovering food an option. If proper cooling continues to be an issue on future visits facility may be required to do a risk control plan (RCP) or have permit action taken. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 facility has blanched jalapenos from yesterday that were placed in guacamole today and then guacamole was marked with today’s date. CDI: Items correctly dated for yesterday. PIC will be changing process to where jalapenos are blanched the same day that the guacamole is mixed. REPEAT VIOLATION Overall facility has an excellent date marking system and all pans were date marked appropriately besides the guacamole that EHS observed being made this morning. Date marking violations on the next inspection will result in full point deduction. |
|
33
|
1
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed food cooling in the walk in while tightly covered. CDI: Items were placed into ice baths. EHS reminded PIC that frequent stirring must be done of the product in the ice baths as well. REPEAT VIOLATION Per PIC corporate policies do not make uncovering food an option. If proper cooling continues to be an issue on future visits facility may be required to do a risk control plan (RCP) or have permit action taken. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers starting to chip. No change from previous inspection. EHS recommends requesting replacements. REPEAT VIOLATION |