|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw hamburger and then ready to eat bun. CDI: Bun was thoroughly toasted to bring surface temperature above 155F. EHS and PIC discussed training of new staff and how training is not only done but monitored. PIC educated staff on when and how to change gloves. |
|
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 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 cottage cheese in reach in part of prep cooler above 41F; milk, lettuce, and beans in 2-door reach in above 41F. CDI: Milk and cottage cheese voluntarily discarded. Beans rapidly cooled in walk in freezer upstairs. Lettuce rapidly cooled uncovered. |
|
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 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 tuna salad and cottage cheese from 4/25. CDI: Product was voluntarily discarded. Overall facility has a strong date marking system in place. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 no time marked for the hollandaise held on TPHC. CDI: Hollandaise voluntarily discarded. |
|
33
|
0.50
|
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 creole sauce cooling in reach in cooler in a deep plastic container. CDI: Product was moved to a shallow metal pan and relocated to the walk in freezer. Product rapidly cooled to 41F. Observed prepped raw chicken cooling in tightly covered plastic tubs in walk in cooler. CDI: Lids removed. EHS and PIC discussed using ice in the brine/sauce instead of water or for a portion of the water to assist in the cooling after chicken is trimmed/prepped as well as pre-chilling the marinade. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint. |
|
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 one wet wiping cloth stored on at the bar and one at the server station outside of bucket. CDI: Wiping cloths moved to buckets. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of ice scoop stored in ice. CDI: Scoop removed. REPEAT VIOLATION |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed swinging doors to kitchen in need of repainting. Improvement from previous inspection. EHS recommends covering the doors with something that does not require routine painting such as plexiglass, sheet metal, FRP, etc. The door area is a high friction surface due to staff bringing back bus tubs of dishes and having to push open the doors. REPEAT VIOLATION
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some food debris and build up on piping with food debris and grease. Ensure more frequent cleaning. Some improvement from previous inspection. EHS recommends repainting area after grease deposits are removed. Observed wall around large stand mixer with build up from dressings that are made in the mixer. Ensure more frequent cleaning. REPEAT VIOLATION |