|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored behind ready to eat items in the prep top near the wok station so that raw eggs are pulled over the ready to eat items. CDI: Products reorganized so shell eggs are in the front of the prep top.
For more information on food storage order please visit: http://meck.co/FoodSafety
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed citrus over ready to eat items and box of unwashed tomatoes over cut lettuce. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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. Observed Vaca Frita in blast chiller in a deep hotel pan cooling after 5hr and 40 min at 45F. Product had a lot of fat on top and a lot of liquid around the meat. CDI: Product was split into two shallower hotel pans and some liquid was poured off. At 6 hours product was 41F. EHS and PIC discussed that product needs to be broken up/shredded from the big pieces and agitated to properly cool. Observed hot pickled onions cooling from yesterday in walk in cooler still at 44F. CDI: Product was voluntarily discarded.
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 . |
|
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 Observed Vaca frita cooling in blast chiller in deep hotel pan with no stirring. CDI: Product was split into 2 shallower pans and broken apart some to allow for cooling. observed hot pickled onions cooling in walk in cooler in deep covered container. CDI: Onions voluntarily discarded.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in walk in cooler in ROP environment. CDI: Packaging was cut open. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans stored as clean were still wet. Allow utensils to adequately air dry before stacking. Observed salad spinner was put away and stored as clean still wet. REPEAT VIOLATION
NOTE: Facility has removed a lot of the dishes and pans from previous inspections. Facility ultimately needs more air drying space. Consider adding more shelving for air drying and at the end of the day, utilizing clean prep surfaces to properly dry dishes. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food debris and build up in bottoms of coolers and WIF throughout facility. |