|
22
|
1.50
|
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 TCS foods stored in cold holding prep unit at cook line at 44-49F. CDI - PIC removed cooling TCS foods from units placed inside 30 mins before beginning of inspection. EHS advised PIC Barry about proper cooling methods and the requirement to maintain all cold holding TCS foods at or below 41F. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed plant based milks in bar opened on previous day without date marking. CDI - PIC date marked these items and EHS advised PIC that heat treated plant foods are to be date marked if held more than 24 hours after opening. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one squeeze bottle of chlorine sanitizer hanging on side of handsink without label. CDI - PIC labeled. -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked beets and other TCS foods cooling in prep units not designed to rapidly cool. Other TCS foods in prep unit were above 41F. CDI - PIC moved these items to reach in freezer and reach in cooler to help cool faster. EHS reminded PIC that reach in freezers are the coldest units available for cooling. -.5- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed deep stains on chef coat. Ensure outer clothing is clean to avoid cross-contamination during food prep. -0- |