|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present at beginning of inspection. PIC, Sucely, is not a certified manager. |
|
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 pans of cooked noodles placed into pans in WIC at 89f at 11:30 still at 89f at 12:00. CDI - noodles spread onto sheet pan to quickly chill. |
|
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 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 bags of cooked pork and bags of dumplings in coolers with inaccurate date marking which makes the food appear expired. Items are date marked when frozen but not updated when removed from freezer to thaw. CDI - correct date mark applied to items |
|
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 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 sheet pan of cooked chicken cooling sitting at room temperature with no active cooling method in use while in the danger zone. CDI - pan relocated to walk in freezer to quickly chill. Once TCS foods that are cooling reach 135f, use active methods to quickly chill them to 70f within 2 hours and then finish to 41f or lower within a total of 6 hours. Observed deep metal pans of hot cooked noodles covered with plastic wrap then covered with plastic lid with already cooled pan of noodles placed on top of that. No air flow to noodles resulting in improper cooling rates (see #20). CDI - noodles spread onto shallow pans to quickly chill. Do not cool foods in deep containers or cool foods sealed with lids, covered with wrap, or stacked on top of one another. REPEAT |