|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine at 0ppm chlorine. EHS noticed that the line was not primed from the stock solution to the machine. CDI: Line primed and dish machine was then functioning properly. PIC stated that the machine has to be primed manually very frequently by staff. EHS and PIC discussed that there may be a hole/air leaking into the line. Machine was running constantly while EHS was on site prior to testing approximately half way through the inspections. PIC stated that the dish machine tech says this is normal and nothing is wrong with the line. EHS strongly suggests that machine is looked at/serviced again as the machine should not be losing prime during high use periods. EHS also strongly suggests that employees are checking the concentration very frequently to ensure that dishes are being properly sanitized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 mild tomato salsa cooling after 4 hours still above 45F. CDI: Product voluntarily discarded. Observed blanched jalapenos cooling at a rate of 0F/min. CDI: Jalapenos were uncovered to properly cool. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 black beans in hot hold cabinet stored at 115F. CDI: Product was rapidly reheated to 205F as it was placed in the cabinet approximately 1 hour prior. REPEAT VIOLATION |
|
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 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 blanched jalapeños cooling in walk-in cooler in a deep container with a lid. CDI: Jalapenos were uncovered to rapidly cool. EHS and PIC discussed/reviewed proper cooling methods including using shallow pans and no lids for products until they are 41F and below. Observed mild tomato salsa cooling in reach in cooler while in a deep 1/3 pan and tightly covered. CDI: Product voluntarily discarded. See above. REPEAT VIOLATION |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies present during inspection particularly concentrated in back store room where towels and single use items are stored. PIC stated that the pest control company was on site today treating. Continue regular treatment to mitigate fly issue. |
|
49
|
0
|
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 shelving in reach in coolers with significant food debris build up. Ensure more frequent cleaning. |