|
22
|
1.50
|
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 RTE ribs and chicken taco plate in cold display grab and go case above 41F. Items had been brought out from walk-in unit and placed into display around 11am. Product that was on top of stack was measuring above 41F but bottom of stack was 41F and below. Discussed with PIC about not double stacking items on bottom shelf of display in order to maintain cold holding temperatures and proper air flow. CDI-Ribs and chicken taco plate were placed back into walk-in cooler to quickly cool back to 41F. REPEAT |
|
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 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 chicken salad that had not been properly cooled before placing into display case. During beginning of inspection, chicken salad was being prepped and temped around 48F. Employees had not placed chicken salad back into walk-in to cool before portioning and placing into grab and go. Items were still measuring 47-48F. CDI-PIC removed entire batch of chicken salad containers and placed back into walk-in to cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 a couple unlabeled metal pans of spices at noddle cooking area. REPEAT. **Point deduction not increased due to volume and improvement from last inspection. |
|
49
|
0.50
|
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 buildup and food debris along sliding door tracks, around pizza oven, and counters around prep areas. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floor around pizza oven and chicken fryers - grease buildup observed as well as floor of walk-in freezer. |