|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures (P) Observed dish machine reading 148.8F rinse temperature. PIC had checked temperature this morning and it was 167.5F. Ecolab maintenance came and discovered breaker was tripped on hot water heater due to water entrance. CDI - Breaker was tripped and dish machine now reading 165.0F. - 0 -
* Keep an eye on machine and be diligent to test multiple times a day. If breaker trips and temperature drops again please contact local regulatory authority and health department * |
|
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 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 food items in back area of walk in cooler reading 43-44F. Items include TCS sauces, oysters, cooked plant foods and cooked proteins. The back area (2 shelving units) reading an ambient temp of 43-45F. The rest of the WIC reading 40F ambiently, and food items were reading 39-41F. CDI - All items that were temperature abused longer than 4 hours were voluntarily discarded. PIC moved all TCS items prepped less than 4 hours ago were moved to front side of WIC or into freezer. PIC to not use back side of cooler for anything other than produce until cooler has been looked at. It is speculated that air flow may be blocked. EHS will follow up next week to check on temperature. - REPEAT - 3 - |
|
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 chopped and pickled kale cooling in prep unit at oyster bar. Observed deep pan of rice cooling covered in WIC. CDI - Kale moved to WIC to be rapidly cooled. Rice split up and moved to freezer for rapid cooling. - REPEAT - 1 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present at dish area. - 0 - |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed few avocados on prep line with stickers present. Be sure to adequately wash and remove stickers to prevent contamination. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed few handles in food items at prep line with handles touching food items. CDI - Handles moved outside of food items.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water temperature of utensil baths reading room temperature. CDI - Items were refilled with water above 135F. - REPEAT - 0.5 - |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed used apron stored in contact with butter inside of cooler on cook line. CDI - Apron was removed, butter was discarded. - 0.5 - |