|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
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. |
|
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 just before 4hours and above 41F. CDI: Guacamole was rapidly chilled to 41F with stirring and adding ice to the top of the product. EHS suggested using ice baths, frequent stirring, and not covering food. Per PIC corporate policies do not make uncovering guacamole an option. Due to persistent, repeat cooling violations, facility has agreed to do a Risk Control Plan (RCP) for cooling of the guacamole. REPEAT VIOLATION |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 sofritos on the line below 135F and black beans in the hot box below 135F. CDI: Items were rapidly reheated to over 165F as prep time was less than 2 hours prior. Overall facility has good monitoring practices for temperatures. EHS encouraged PIC to pay closer attention to items on the line that do not turnover as quickly to ensure they stay at 135F and above. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. Facility has agreed to do an RCP. |