|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 raw beef patties and Canadian bacon in small reach in near grill above 41F. Items were moved to walk in freezer to quickly cool. Observed multiple items in walk in cooler above 41F. PIC stated food employee had door to walk in cooler standing open for roughly 2 hours while they rearranged food items. Ambient air of walk in was 42F. EHS was monitoring food temperatures. CDI: Items in walk in started cooling during inspection, some items cooled to 41F by end on inspection. Ambient air of walk in cooler dropped to 37F. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed rehydrated onions being held with a discard time of 3:06pm which was past the 4 hours. PIC discovered sticker machine was placing 5 hour discard times on onions instead of 4. CDI: PIC placed proper discard time on onions. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 burritos in a large tub with a tight fitting lid cooling at a rate of 0. CDI: Item was placed in walk in freezer to quickly cool. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked. Points not escalated as improvement has been made from last inspection. |
|
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 doors open on dumpsters. |