|
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 All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed cooked onions in hot holding using a steam table at a temperature of 120F during the inspection. CDI- PIC instructed cook to reheat cooked onions using the grill. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Ensure that recently prepared foods are being cooled using correct procedures such as venting of the lids, ice baths, and breaking foods down in to smaller/thinner portions. Observed tomatoes and other recently prepared foods in walk in cooler with tightly fitting lids. CDI- Foods recently prepared were vented during the inspection by the PIC. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
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 effectively air dry. Observed plastic containers left wet stacked on air drying shelves. CDI- PIC instructed team member to pyramid stack the plastic containers during the inspection to allow containers to properly air dry. |
|
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 labels residue and dried food on the exterior of some pans and plastic containers. Ensure that nonfood contact surfaces are being cleaned thoroughly and a higher frequency to prevent build up in these areas. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that employee personal items are not stored in an area that can possibly allow for possible contamination to occur. Observed an employee cell phone stored in a pan on the air drying shelves during the inspection. CDI- Employee cell phone was removed by the PIC. |