|
20
|
1.50
|
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 an 18qt container of mashed potatoes at 45F inside main WIC that had been cooling overnight that exceeded cooling time and parameters. CDI: by discarding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat Violation: 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 rack of briskets that were prepared yesterday inside the main walk-in cooler without date mark. CDI: items properly labeled by PIC. Points stayed the same due to improvement. |
|
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 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 sushi on racks inside team dining WIC that were covered tightly while in cooling process. CDI: pans removed and loosely covered. Observed 18qt container of potatoes inside main WIC cooling with lid on. Product was at 45F. CDI: potatoes were properly disposed of due to temperature abuse. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
Repeat Violation:
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red buckets of quat sanitizer at 50 - 100ppm. CDI: buckets were dumped and refilled with proper concentration. Observed sanitizer water coming out of 3-comp sink at 82F that is affecting sanitizer concentration. Sanitizer was manually made up at proper concentration until chemical company can come out for service. |
|
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 some pans of dish shelf with sticker and label residue remaining. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water of 97F. CDI: water was dumped and refilled with water at 118F. |