|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Through discussion, facility receives overnight key drop deliveries and has no method to verify temperature of food when it is delivered. CDI: EHS and PIC discussed potential options for verification. |
|
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 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 TCS guacamole in walk in still cooling after 4hours and above 41F. CDI: Guacamole voluntarily discarded. EHS suggested using ice baths, frequent stirring, and not covering food. Per PIC corporate policies do not make uncovering guacamole 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. Some improvement made from previous inspection. REPEAT VIOLATION |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded cheese in reach in cooler holding at 42F. CDI: Product rapidly cooled in walk in cooler to below 41F. |
|
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 TCS guacamole cooing in the walk in while tightly covered. CDI: Product voluntarily discarded. 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 guacamole 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. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. observed case of burrito lids stored on the floor in supply room. CDI: Lids unboxed and placed on shelves. |