|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish stored above container of garlic in oil inside lowboy reach-in unit. CDI - EHS educated and PIC re-organized storage order. ***No visible signs of contamination observed. |
|
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. Observed seasoned steak fries hot holding at 125 F. Food employee stated that the product had been prepared for today’s services 30 minutes prior to EHS arrival and put into hot holding. CDI - Product re-heated to > 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in ice baths and inside make unit > 41 F. Refer to temperature chart for details on items in ice bath. PIC stated that the products in ice baths were brought out from upright reach-in prior to EHS arrival and put into ice bath. EHS noted that the items in ice bath were put into a plastic container and the container placed on to ice bath. Garlic in oil inside make unit recorded at 48 F above and 40 F below; oil was full to the brim inside a metal container. Staff confirmed that the oil was recently added 20 minutes prior. CDI - Excess oil removed and container of remaining product as well as ice bath items were taken to walk-in cooler for rapid cooling. |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on container of rice inside walk-in cooler. PIC determined that it was made on the previous day. CDI - Product date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of blue cheese past 7 day requirement (1/27/22). CDI - PIC voluntarily discarded product. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2x unlabeled spray bottles of cleaning agents. One was determined as sanitizer while the other was unidentifiable. CDI - PIC labeled sanitizer bottle and discarded the unknown chemical agent. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x wet cloth on prep station. CDI - Removed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. PIC unaware of requirement due to new ownership. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply. |