|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some spoons with food contact surface having food debris stored as clean on the line. CDI: Spoons were rewashed.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one pan of black beans from last night still cooling at 45F. CDI: Product voluntarily discarded. Product was too deep in the pan and there fore did not cool. EHS recommends to put less product in the hotel pan to properly cool. Overall cooling throughout facility has significantly improved over the previous inspections. Items such as cheese, salsa, and lettuces are being cooled with wax paper on top of them to comply with corporate requirement of covering items but still allowing for air flow around food within the container. PIC will coach employee responsible for cooling of the hot items in the evening. All other hot items were spread out across multiple pans and were less than 1” thick within the pan. All of these items were at or below 41F during the inspection.
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 . |
|
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 black beans cooling in walk in cooler from yesterday filled too high in the pan. CDI: Product voluntarily discarded. REPEAT VIOLATION Future cooling violations will result in a RCP and/or permit action. Overall significant improvements have been made in cooling over the past inspections. See #20. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers starting to chip. EHS recommends requesting replacements.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near prep sinks coming loose from the wall and requires recaulking. Work order placed during inspection by the PIC.
4-501.11 Maintain equipment in good repair. Observed salad spinner basket with several cracks. CDI: Basket was ordered last week by manager. Facility is awaiting replacement. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fixed wall shelving to left of 3-comp sink with significant food debris and build up. This is where dirty dishes are stored before cleaning, however it requires cleaning at least daily to prevent pest harborage. |