|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 left reach-in not holding TCS foods at 41F and below. Most items in unit were prepped before inspection. Items such as opened corn and black beans from yesterday were still above 41F. Unit not maintaining temperature through peak hours. PIC will contact maintenance for repair and adjustment. Verification required by 5/29/22. |
|
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 marinara/pizza sauce and alfredo sauce without date mark. These items were prepped and used for yesterdays lunch. CDI-EHS allowed PIC to date mark items with yesterdays date. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 salads cooling from prep in reach-in with plastic to-go lid tightly sealed and temping above 41F. This is a recurring violation and facility does not have room in reach-in to vent all lids on salads. Reach-in being used to hold salads until service is not maintaining cold holding/cooling temperatures at this time. Salads are made and used for lunch 1 and lunch 2 within 4 hours. Going forward salads will be placed on TPHC. Salads will be discarded if not used within 4 hours. EHS discussed with PIC and filled out TPHC form. TPHC written procedures and processes will be checked upon verification. Verification required by 6/5/22. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out on prep surface during inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed multi-use scoop with handle fully submerged in pizza sauce container in reach-in unit. |