|
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 butter beans that were above 70F after 2 hours of cooling. CDI: Product was rapidly reheated to 165F and then cooled in smaller portions, with more frequent stirring and more ice in the ice bath. |
|
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 caramelized onions, provolone, and blanched fries holding in prep tops and cooler drawers above 41F. Facility has TPHC procedures written for caramelized onions, however was not using TPHC today. CDI: Facility rapidly cooled provolone and EHS and PIC discussed filling the container with less and keeping the back up container with a lid (other items in the prep top were at 41F and below, therefore it was determined that the cooler is working). Facility added fries to the TPHC procedures. Facility will move to TPHC for the blanched fries due to popularity of the item. REPEAT VIOLATION |
|
23
|
0
|
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 Observed ROP (no HACCP/no variance required) of short rib being done during inspection. Employee only time stamped the bags, and did not date them. Bags were placed into a pan to reheat. CDI: Dates added to bags. Observed no date mark or time stamp on ROP raclette cheese (requires date marking). Per production, it was done today. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ROP fully cooked chicken skins which are not approved per variance and HACCP plan CDI: Chicken skins were voluntarily discarded. |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed ROP cooked chicken skins stored in the reach in freezer. This product does not follow/meet the requirements of the approved variance. CDI: Product voluntarily discarded. |
|
33
|
0.50
|
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 chicken portions and chicken in deep pans cooling in various prep tops and cooler drawers throughout facility. CDI: Product was moved to sheet pans and properly cooled in the walk in cooler. REPEAT VIOLATION |
|
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 one bucket with wet wiping cloth below required quat level. CDI: Bucket was changed out and filled to proper concentration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water container holding in-use utensils at 88F. CDI: Utensils cleaned and new ones stored in a clean, dry area. |