|
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 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 chicharrones and fried chicken prepared on 6/21 that have not been removed from walk in cooler today at a temperature of 54.5F and 52.0F. Neither of the two foods met cooling time and temperature needed within the set timeframe parameters. CDI- Both were discarded during the inspection by person in charge. |
|
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 queso block cheese inside of the prep unit at a temperature of 44.7F. Queso cheese was recently sliced and placed directly inside of the prep unit. CDI- Cheese was placed inside of the reach in unit to cool. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, breaking foods down in to smaller portions, or stirring wands. Observed pico de gallo at 64.9F with the lid tightly attach in a bulk sized container. Observed chicharrones and fried chicken fail to meet cooling due to lids being tightly attached and cooling in bulk amounts. Cheese must be cooled in walk in or reach in unit, not prep unit due to open air environment with constant opening and closing. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in dry storage area. Observed gnats and flies throughout the kitchen. Be vigilant in efforts to control the spread of pests. Ensure that pests are being removed regularly to prevent attraction of other pests. Recommended a higher frequency of pest control visits. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed some rusty shelves in dry storage areas. Replace or respray rusty shelving to meet corrosion resistant materials.
4-501.11 Maintain equipment in good repair. Observed torn gasket in some prep unit doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken and missing tiles in multiple areas.
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. |