|
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 an max/min thermometer.-P. Observed heat sanitizing dishmachine maximum temperature on rinse was 178F, max/min thermometer temped at 158F. PIC contacting their maintenance. Explained to PIC they can use the dishmachine however will need to set up the sanitizer at the 3-compartment sink. Verification visit required in 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 . |
|
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 multiple TCS food items above 41F in cold bbq display case and the grab n go case below.See temp chart.
CDI- All food items were determined to be in case for less than 2 hours and were moved to walk in cooler or placed inside blast chiller and then moved to walk-in cooler. Service technician was on site during inspection. Verification required within 3 days. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Observed President Brie cheese exceeding the 7 day date marking. Product has a 14 day shelf life. CDI - Product was voluntarily discarded.
**If requesting to exceed the 7 day date marking requirement a letter from the manufacturer is needed to ensure the cheese has a moisture content of less than 50%.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed Faro in warmer without time mark and temped at 115F. CDI - PIC voluntarily discarded the food.
Observed several focaccia breads with various types of cooked veggies (tomatoes, spinach, mushrooms, arugula etc.) and cheeses (feta, Gorgonzola) at room temperature. Discussion with the PIC, which stated that breads are held out for 4 hours. No written procedures were found, no time on products. Same focaccia breads are also packaged and given a 3 day shelf life.
**Provide a Product Assessment (PA) means that based on the food’s pH and aw and whether it was raw or heat-treated or packaged, it has to be considered TCS until inoculation studies or some other acceptable evidence shows that the food is a TCS food or not. The Food Code requires a variance request to the regulatory authority with the evidence that the food does not require time/temperature control for safety.** If a PA cannot be provided then the breads in question will be required be under temperature control or using time as a Public health control (TPHC) until further documentation is provided. |
|
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 just prepped pulled chicken cooling in a deep container and covered with plastic wrap. CDI - Product was placed into shallower pans and placed in the blast chiller.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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 max/min thermometer or testing device for the heat sanitizing dishmachine. Verification required within 10 days to ensure compliance. |