|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed buildup on slicer. CDI-Slicer set aside for detail cleaning and sanitizing. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 .
Observed TCS foods in prep unit above 41F. Unit in need of repair or adjustment. Ambient air reading was 43F. CDI-TCS foods moved from prep unit into walk-in cooler to quickly cool to 41F. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
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 several items in prep unit that had been recently prepped and cut, and portioned into plastic food bags for sandwiches. ALso observed sliced meats in walk-in cooler recently sliced and portioned and placed into large bag above 41F in walk-in cooler. Had discussion with PIC about cooling TCS foods from room temperature and ensuring that food is actively cooled before wrapping and placing into prep units. Recommend placing individual portions flat on sheet pan in walk-in to quickly cool from room temperature. CDI-Items were vented and placed into walk-in to actively cool. Be sure that food is also not filled above fill line in metal pans to ensure cold holding. |