|
16
|
1.50
|
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. 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 . Observed food debris on pasta roller, the inside food contact surfaces of stacked plastic containers and plates stored as clean on high shelf over 3-comp sink and on low shelf near dish machine. Clean these often enough to prevent buildup. CDI - PIC removed these items from service for re-cleaning. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 plant based creamers stored in keg cooler at 45-47F. CDI - PIC voluntarily discarded. EHS reminded PIC to ensure this cooler is set at a temperature low enough to maintain TCS foods at or below 41F. -1.5- REPEAT POINTS NOT ESCALATED TODAY AS THE CONDITION WAS GREATLY IMPROVED OVER THE LAST INSPECTION. |
|
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 cooked potatoes cooling in prep unit at beginning of inspection. CDI - Per PIC, this was a lesson learned from last inspection. Food quickly moved to reach in coolers to cool. Foods in prep unit were warmer where cooling was taking place when compared to temperatures in other cold holding units. For long-term compliance, consider using either TPHC or cooling solely in reach in coolers and reach in freezer only. -1- REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed leafy green vegetables and other floating debris inside dish machine and one segment of spray nozzles clogged. Clean often enough to prevent buildup. -0- |
|
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. Observed buildup on the stove, flat top, knife magnet, handles of cooking and cold holding equipment, on hood filters and on non-food contact surfaces of prep units. Clean these often enough to prevent buildup. -.5- |