|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
Yes |
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. 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 raw salmon, raw snapper and raw tuna drop 1 degree in temperature in 20 minutes, not meeting proper cooling rate. CDI - EHS placed sushi on emergency TPHC. PIC stated food is placed in display case before opening and raw salmon and raw tuna was prepped ~ 15 min before inspection started. PIC placed call to have display case serviced and will place small amounts of product in display cased and hold on 4 hour TPHC. Back up items will be kept in RIC under display case and used as needed.
A VR is required no later than 06/17/22 to check cold holding capacities of sushi display case. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 raw salmon, raw snapper and raw tuna in sushi display case holding above 41F. PIC stated sushi was placed out at ~10:45 am. Ambient air temperature of display case read 44F. CDI - Sushi in display case is being placed on emergency TPHC. Emergency TPHC form was filled out during inspection and EHS reviewed procedures for marking start and end times. PIC called to have display case serviced to lower temperature. PIC will keep back up items in RIC below display case and pull out as needed. RIC met proper cold holding temperatures.
Observed cream cheese, boiled eggs, crab salad, raw chicken drumsticks, cooked rice and cooked noodles holding in WIC above 41F. Thermometer inside WIC read 44F during inspection and 41F by end of inspection. CDI - PIC stated noodles, cream cheese and crab salad were prepped before opening at 11am and placed in WI freezer. PIC stated unit is set to 38F and was reading 38F before today’s prep started at ~10:30am. PIC called to have WIC serviced to lower temperature due to hot temperatures in the kitchen. PIC will keep raw non-TCS vegetables in WIC and moved TCS items that are not going to be used today to WI freezer. Items prepped for today will be placed in RIC across from grill.
A VR is required no later than 06/17/22 to check cold holding capacity of WIC and sushi display case. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C Observed chemical sanitizing dish machine in need of repair. PIC stated dish machine works but will not shut off after wash. PIC stated service is expected today. Chlorine sanitizer in dish machine read min 50 ppm. -0 points |
|
49
|
0.50
|
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. -C Observed heavy grease buildup-up to exterior of fryers. General cleaning needed to exterior of fryers. -0.5 points |