|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open drink inside of Styrofoam cup stored on prep countertop. Ensure that drinks are stored below prep stations to prevent possibility of contamination. CDI- Drinks moved during the inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed beef stored above salmon and seabass inside of reach in refrigerator. Items were reorganized according to their final cook temperature.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside of prep unit such as diced tomatoes and cheese above temperature threshold. See temperature chart. Salmon and beef inside of reach in drawer were both above temperature threshold also. These items were moved to wic to fully cool. |
|
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 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 recently cooked beef inside of reach in cooler attempting to cool. Ensure that rapid cooling equipment is used to cool foods inside of open air constant use equipment. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 oil and wine inside of secondary containers without labels left attached. Ensure that items placed inside of secondary containers are labeled with the common name for their contents. |
|
44
|
1
|
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 stacking of clean dishes in dish area and underneath countertop. Food establishment shall implement pyramid stacking or another approved method that allows properly air drying. |