|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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
Ensure that foods are being cooled using effective cooling methods such as venting lids while in the walk in cooler. Observed a team member cooling down pancake batter containing eggs and buttermilk without lid tightly attached. CDI- vented during the inspection.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 secondary containers without labels attached in bulk containers and working containers on the line. Items included squeeze bulk containers, bottles, and seasoning shakers. CDI- Labeled during the inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed team member cooking on the front line without a beard restraint present. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels attached. After further communication with the person in charge, it was determined avocados were not being washed prior to use. Avocados were moved to prep sink to be washed and labels removed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ladle handle making contact with pooled eggs inside of the prep unit. CDI- Removed during the inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans tightly stacked on top of each other. Recommend food establishment start pyramid stacking dishes. |