|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 cauliflower rice dated 11/3. Per PIC, it should say 12/3. Observed bison chili dated 11/27 in the prep reach in. CDI: items voluntarily discarded. REPEAT VIOLATION -3- |
|
33
|
0.50
|
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 large container of pre-made salad that was made right before inspection started tightly wrapped in the walk in cooler. Observed Cole slaw that was just made and mixed, tightly sealed and placed in the low boy. CDI: pre-made salad was vented to allow cool air to flow through and the Cole slaw was placed in a sheet pan and on a speed rack in the walk in cooler to cool before using on the line. -0.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. -0.5- |