|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fried chicken tenders and breast (see temperature chart) holding below 135F at hot holding area. CDI- fried chicken reheated, hold temperature adjusted on unit to ensure it is holding fried chicken at 135F or above. |
|
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 . Observed a few products in main flip top unit (flip top 1, see temperature chart) holding above 41F. EHS found that all TCS products in this unit were holding above 41F, electronic readout stated machine was at 34F, EHS found ambient temperature of unit was around 48F-50F during inspection. PIC stated that products in unit were from last night, product is rotated regularly throughout service but that these products in the cooler were from last night closing shift. CDI- all TCS products in this unit were voluntarily discarded due to uncertainty of how long TCS foods have been out of temperature. PIC called for service during inspection, will operate using TPHC for this unit, until unit is fixed and properly holding TCS foods at 41F or below. EHS emailed TPHC form, filled out during inspection for temporary TPHC procedure until unit is fixed. PIC stated they have had issues with this unit, have ordered parts, expect unit to be repaired in a timely manner. REPEAT. Compliance visit to be conducted to ensure unit is properly maintaining temperature. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one metal container of sliced ham with no date mark inside cold holding unit at cook line. PIC identified date for product, same date as ham in top of flip top unit. CDI- product date marked during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility using TPHC for oat milk, marking milk 7am-12pm, exceeding the 4 hour TPHC window. CDI- label changed to reflect 4 hours. REPEAT. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of containers of salt and pepper (PIC identified) with no label. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees working with food with wrist watches. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 a couple boxes of to-go containers and cups stored on floor during inspection. PIC stated truck had just arrived for these products this morning, hadn’t had time to put up on shelving yet. |