|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P:Raw proteins not received frozen and removed from original packaging and placed in plastic bags stored over RTE foods in freezer. CDI- storage order re-arranged so cross contamination can not occur. Points not escalated due to substantial improvement from last inspection. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of quat sanitizer in 3-comp sink. CDI - PIC emptied sanitizer sink and remade sanitizer to minimum 200ppm. |
|
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 on date marking please visit: http://meck.co/FoodSafety: Cooked ground beef and plantain patties dated 1/24. CDI- discarded. Opened container of milk not date marked. CDI- discarded all voluntarily. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety: Found cooked sausages from 3 hours cooling in prep top at 58F. CDI- moved sausages to WIC for rapid cooling. Dropped to 43F during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Found deli ham, raw chicken, raw beef thawing on drainboard of prep sink. CDI- demonstrated proper cooling. Items placed in prep sink, separating raw from RTE, and placed under running cold water. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of raw meat stored on floor of WIC. CDI- pan moved to location off floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice serving spoon stored with handle down in rice. |