|
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 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 individual package of turkey at 51F in container prep unit. Way bottom packages in same container was 36F. NOTE: DO NOT OVER FILL THE ITEMS ABOVE THE LINE ON THE CONTAINER. CDI- PIC discarded items above the line. -0 pts- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 meatloaf in standup refrigerator dated 2/29. There is no 29th day of February this 2023. PIC explained food prepare on the date and freeze right away. NOTE: All food prepare and freeze need date mark of preparation, freeze, and thaw date. DCI- Items volunteer discarded at the time of inspection. -3 pts- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of disinfectant solution without proper labeling. CDI- Labeled made and put on the bottles at the time of inspection. -0 pts- |
|
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 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 cut melons and cole slaw in small cups covered with clear wraps measured 51F. The prep was finished about hour prior to inspection. CDI- PIC took the clear wrap off items and put them in standup freezer to quickly cool. Cooling methods discussed at the time of inspection. -0 pts- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility without the high temp plate or sticker for high temp dish machine. CDI- PIC provided high temp dish plate to measure the temperature of dish machine at the time of inspection. -0 pts- |