|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 . See # 35 below. Whole ribeyes were not cooling at a rate that would meet cooling time/temperature parameters. Temperature change was 5 degrees F over ninety minutes. CDI- see #35 below. |
|
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 . Clarified butter holding at broil area 92.0 F. CDI- clarified butter permanently added to TPHC food items |
|
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 . Sliced ribeye in portioned bags had “Monday” as prep date. This was the date the cooked ribeye was sliced and portioned. Ribeye was cooked previous day. Date marking shall reflect the earliest prep date, which in this case is the cook date. CDI- dated one day previous. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Observed foods to be held on TPHC being placed on TPHC at temperatures above 41.0 F CDI- starting time adjusted to reflect time food was 41.0 F. Food held on TPHC not labeled (peppers for burrata, sliced tomatoes). Labeled. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu indicates half chickens are covered by Consumer Advisory. Prosciutto covered by Consumer Advisory. Crispy artichokes covered by Consumer Advisory. These items do not require Consumer /Advisory according to process and product. Remove asterisk from these menu items. Verification within 10 days. |
|
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 . Whole ribeyes were 120.0 F when removed from cooking. Ninety minutes later whole ribeyes were 116.0 F. Discussion with PIC about cooling large volumes of food (meats); ribeyes were cut into quarters to facilitate cooling and placed in WIC. Found clarified butter cooling in WIC tightly covered, 77 F after close to 2 hours according to PIC. Butter voluntarily discarded. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
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. Debris clogging spray ports on interior of dish machine at dish pit adjacent to plating line. |