|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC duties not being met due to high number of cooling violations as well as several other code violations. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility using mahi for Puriche which is a marinated raw dish and does not have parasite destruction letter for mahi. 10 day verification required. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 four pans of lechon asado pork cooled from last night at between 48-60 degrees F. CDI cooling window missed product discarded. Observed two large pans of rice cooled from last night at 44 degrees F. Observed two pans of of rice and beans cooled from last night at 46 degrees. CDI Cooling window missed product discarded. Advised PIC On proper cooling methods and utilization of freezer to help cool foods properly. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed brunch menu missing asterisk linking to consumer advisory for poached eggs, sunny side up eggs and smoked salmon in numerous locations of brunch menu. Marked up one menu as an example for facility to use as a template. 10 day verification required. |
|
33
|
1
|
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 lechon asado , rice and rice and beans being cooled in layers to dense to facilitate proper cooling . Observed same products tightly covered with plastic during cooling. CDI cooling window missed products discarded. Advised PIC on proper cooling methods and utilization of alternate equipment in facility to help cool items. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement on grill drawers and some other prep units. |