|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed Caesar dressing made today 3.75 hours prior at 53F. CDI: Product placed on a sheet pan and rapidly cooled to 41F within remaining 15 min. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk on ice holding above 41F. CDI: product was rapidly chilled by creating a proper ice bath. All other cold holding throughout facility was in compliance. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicken held on TPHC kept past 4 hours. CDI: Chicken voluntarily discarded. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed facility is not correctly following their HACCP and variance plan for cook chill and then storage. Facility can no longer complete full procedures due to not having a data logger. The current process no longer requires a variance. Submit updated procedures and HACCP plan to MCHD. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed Caesar dressing cooling in a deep covered cambro. CDI: Product moved to a sheet pan and rapidly cooled to 41F. REPEAT VIOLATION Overall facility has excellent cooling procedures. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and cambros stored as clean. CDI: Pans and cambros separated. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 interior of walk in cooler near seafood storage with dust build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected. |