|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
REPEAT VIOLATION:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a container of raw shell eggs stored above ready to eat foods inside top of sauté cooler. CDI - raw eggs were moved to the bottom of the cooler. Observed raw salmon stored above lasagna inside walk-in cooler. CDI: storage order was corrected. |
|
20
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a plastic container packed with collard greens that had been cooled 2 days ago at 45F inside bottom of cooler 7. CDI: by discarding. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 pull thaw dates not documented on lasagna and zucchini inside cooler 6. CDI: yesterday’s date products were removed from freezer was documented. Observed a few unclear dates that were not legible. CDI: products were relabeled and dated. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed collard greens that were cooling stored inside deep plastic pan and covered. CDI: proper cooling methods were discussed and product was discarded due to temperature abuse. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer provided for checking thin masses of food.
VR in 10 days. |
|
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 quat sanitizer in buckets at 0ppm. CDI: buckets were dumped and refilled with sanitizer at proper concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket torn on grill cooler door and flip top cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the bar in need of replacing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no strips available to check quat sanitizer levels at dispenser. CDI: gave PIC some strips until some can be ordered.
4-302.13 Temperature Measuring Devices, Manual Warewashing. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. Facility has ordered thermometer but it is on back order. |