|
23
|
1.50
|
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 foods that were prepared over 24 hours ago without date marking labels attached. Foods include pork skin, diced tomatoes, and beef. CDI- Foods were dated during the inspection. |
|
28
|
0
|
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 two chemicals placed in secondary spray bottles without being labeled with the common name of their contents. CDI- Chemicals were labeled during the 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 shredded beef inside of the walk in cooler in a bulk container not suitable to allow air flow and allow faster cooling rate. Ensure that food is broken down in to smaller portions or placed in an ice bath while stirring to cool at a faster rate. CDI- Shredded beef was broken down in to smaller portions during the inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Observed seasonings left uncovered inside of dry storage. Lid was found and food was covered during the inspection to proevent possible contamination of the food.
3-305.14 Unpackaged food shall be protected from contamination during preparation. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels left attached in prep unit. Ensure that avocados are being washed prior to use to prevent possible contamination of foods. Avocados were removed from prep unit, washed, and stickers were removed before replacing inside of prep unit. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example was demonstrated showing the PIC how to properly pyramid stack dishes to allow airflow to accomplish air drying. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken off unit and one door left open. Ensure that dumpster is replaced to prevent possible attraction or harborage of pests. |