|
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. 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 cooling kale on speed racks in the WIC not cooling within necessary time parameters required. CDI - kale trays were relocated to walk in freezer and placed on ice to improve their cooling rate. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 flounder, oysters, and grilled corn in the fryer drawer above the required temperature for the cold holding of TCS foods. Observed the WIC at an initial ambient temperature of 51F at 2:54 p.m. After adjustments and recalibration of the unit, an improved ambient temperature of 45F was observed at 3:49 p.m. Multiple TCS food items were observed stored above the required 41F. PIC and food service staff relocated food items in the fryer drawer and WIC to ice baths in the walk in freezer to mitigate temperature abuse. All TCS foods observed above 41F for more than 4 hours will be disposed of. Verification visit required. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of wine glasses and bags of linens stored on the floor of the dry storage area. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil residue in the bottom interior shelving of the bar area reach in cooler. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during the time of the inspection. CDI - Door was closed prior to returning to interior premises. |