|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed Hight temperature dish machine unable to reach 160F surface temperature after multiple attempts. PIC called maintenance to service dish machine and EHS observed technician arrive. Technician stated a heated element is needed and will be repaired by the end of the day. Facility to use only disposable plates and utensils until repairs are made. Verification visit required within 3 days to ensure compliance.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
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. Observed chili in RIC that was prepared at 1:00 AM. Chili temperature was above 41F. CDI: PIC voluntarily discarded chili.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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. - REPEAT - Observed waffle mix at 43F sitting out at ambient temperature near waffle makers. Waffle mix contains eggs and must be temperature controlled. REPEAT Observed multiple containers of waffle mix with temperatures around 42F-44F. PIC stated that they get moved from WIC to RI and could have been out for a bit before being placed in cooler. CDI: Per PIC, waffle mix had been out for less than 20 minutes. PIC moved waffle mix to cooler to cool. Cold holding methods for waffle mix discussed with PIC. PIC moved multiple containers of waffle mix from RIC to WIC to quickly cool back to 41F. |
|
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 Observed chili prepped at 1:00 AM with temperatures over 41F. Chili was in a plastic deep container with a tight fitting lid. PIC states that an ice bath is used first to cool chili. EHS discussed effective cooling methods with PIC. REPEAT. CDI: PIC voluntarily discarded chili.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observe 2 split gaskets on 4 door RI refrigerator. |