|
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. - REPEAT - Observed small deli prep cooler closest to WIC holding multiple TCS items above 41F (see temperature chart). Per PIC, all items are held in the WIC overnight and placed in the prep unit around 10:30am prior to opening. - CDI - PIC moved all TCS items to WIC to quickly cool. Unit is right next to wood fired grill. EHS highly recommends placing unit on time when wood fired grill is in operation due to high ambient temperatures. PIC agreed to place unit on time. - NOTE: EHS elected to not increase point deduction due to different unit having cold holding issues. Full points will be taken at next inspection if cold holding issues persist regardless of which unit is not maintaining 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed pork sausage stored in cooler drawer dated 09/10. - CDI - PIC voluntarily discarded pork sausage.
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 cooked potatoes and roasted tomatoes stored in WIC dated 09/19 but were prepared 09/18 per PIC. PIC stated items were placed on sheet trays on speed rack yesterday to cool and were placed in containers today. - CDI - PIC correct date mark label. EHS recommends re-training staff on proper date marking methods to ensure staff is dating items based on the day they were prepared and not the day they were placed in the container. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed ceci being held on time at salad station lacking a label to indicate the 4 hour window for when the food should be discarded. - CDI - PIC time placed label on ceci. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat for sanitizer bucket in bar area. - CDI - PIC replaced sanitizer bucket with proper concentrated sanitizer of 200ppm quat. |