|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked chicken in a plastic container in a reach in near the prep line. PIC explained they take cooked chicken and every 20mins it's discarded for quality standards. They then place the chicken in a plastic container called the 'cool down' container in the reach in. They started it at 6am and they usually take it back to the WIC around 2PM or sooner if they have time. EHS observed chicken ranging from 145F to 65F. PIC found the procedures and this is not correct even by their own procedure standards. CDI-PIC voluntarily discarded chicken and from now on will be using a pan clearly marked for 1 hr, then it will be moved to the WIC for the remaining time and put on a sheet tray. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked chicken in a plastic container in a reach in near the prep line. PIC explained they take cooked chicken and every 20mins it's discarded for quality standards. They then place the chicken in a plastic container called the 'cool down' container in the reach in. They started it at 6am and they usually take it back to the WIC around 2PM or sooner if they have time. EHS observed chicken ranging from 145F to 65F. PIC found the procedures and this is not correct even by their own procedure standards. CDI-PIC voluntarily discarded chicken and from now on will be using a pan clearly marked for 1 hr, then it will be moved to the WIC for the remaining time and put on a sheet tray. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a pipe that pops off the back of the dishwasher, causing the floor to flood. Front door is broken. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed 2 high temp dish machine thermometers not working, neither one would turn on. CDI-PIC found a battery and put them in one of the thermometers and it worked. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile around the dish washer floor drain broken. REPEAT. |