|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans and utensils stored clean with noticeable food debris left attached. Utensils and pans with food debris from previous uses were pulled from shelving and moved to 3 comp sink to be washed, rinsed, and sanitized again. Observed vegetable chopper not previously used today with very noticeable debris left attached from previous uses. Vegetable chopper was moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
20
|
0
|
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 multiple items prepared days before such as the chicken for tamlaes and beef ribs. Neither of the items were removed from walk in cooler for use today. Foods were discarded for not meeting 6 hour cooling parameter. |
|
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 . All time and temperature controlled foods for safety of cold holding shall maintain temperature threshold of 41F or below. Observed foods such as cabbage, creama and queso above temperature threshold. See temperature chart. CDI-Cream was discarded and queso was cooled using the walk in cooler. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk opened prior days without proiper date marking present. CDI Milk was labeled during the inspection. |
|
33
|
0
|
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 tamale filling and beef ribs not meet cooling due to using bulk storage of foods with a small amount of the lid being vented. Break foods down in to smaller portions on a sheet tray without coverage to allow foods to cool at a faster rate.CDI- Foods were discarded for not meeting cooling time parameters. |
|
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 bulk containers of flour not labeled during the inspection. Observed items such as spices not labeled during the inspection. CDI- Secondary containers were labeled during the inspection. |
|
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. Dishes shall be stored in a manner that allows them to effectively air dry. Observed metal pans on air drying shelves left wet stacked. Food establishment shall implement pyramid stacking method we to help fully air dry pans. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic trash bags being used on rice during inspection. Food establishment shall use pan lids or approved rice nets. CDI- Trash bag was discarded during the inspection and lid was used. |