|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed shrimp in the walk in cooler cooling while in a deep half pan and tightly covered. Product cooling at a rate of .05F/min. Product was 70F and moved 1 degree over 20 min. CDI: Product was iced down and cooled properly. Product was thawed under running water too long prior to cooling. EHS and PIC discussed the need to take temperatures of items after prep to determine if product can be cold held or needs to cool down. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in reach in cooler above 41F and cole slaw portion in reach in cooler above 41F. CDI: Chicken moved to walk in cooler to rapidly cool. Cole slaw cooled to 43F within 1 hour. Product allowed to continue to cool down. Unit air temp was 33F. REPEAT VIOLATION
Observed milk in prep top holding above 41F. Milk was in a bowl with a colander that does not fit in prep top appropriately. EHS and PIC discussed using a half pan with a perforated half pan to do the milk wash with products. This would keep the cold air within the unit as well as eliminate the need to move the milk in and out of the cooler for orders. PIC stated that he will have to order a half pan for use.
EHS will make follow up compliance visit to verify long term compliance of cold holding. Future non-compliance will result in a risk control plan and/or permit action.
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 . |
|
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. Observed shrimp cooling in prep top cooler and in walk in cooler in deep pans. Walk in cooler pans were covered. CDI: Product was iced down. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout coolers in facility. Replace torn gaskets. Observed shelving in the back prep area is rusting. REPEAT VIOLATION
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink in need of recaulking to wall. |
|
49
|
0
|
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 hood in need of cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids and doors open.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ac vent covers and the adjacent ceiling tiles. Ensure more frequent cleaning. |