|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tilapia stored on shelf directly above cauliflower in reachin cooler. Observed raw shell eggs stored directly over RTE dairy products in WIC. CDI-PIC relocated raw tilapia and eggs to bottom shelves of respective units. -0 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed in use warewashing machine sanitizer level below required ppm. CDI-PIC primed the machine and sanitizer reached 200 ppm. -0 points- |
|
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 sweet yogurt sauce and slaw in prep top unit, as well as mozzarella cheese in the reachin above 41F. Cold holding temperatures were observed between 42-63F. Reference temp chart. CDI- PIC voluntarily discarded items that had been held in cold holding overnight. -REPEAT-3 points- |
|
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 slaw that was still in the cooling process in a tightly covered bin, stacked underneath other items in WIC. CDI-PIC moved bin to top of stack and removed lid to quickly cool with increased cold air flow. -REPEAT-1 point- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled squeeze bottles stored over the cook line. CDI-PIC added labels indicating bottles contained clarified butter. -0 points- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and stainless steel food storage containers on both drying cracks. Consider pyramid stacking to facilitate air drying. -0 points- |