|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean with sticker residue present on food contact surfaces and x1 soiled glass cup stored as clean at bar area. CDI - PIC removed all utensils to be properly W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 TCS foods > 41 F at flip top and upright reach-in units. Refer to temperature log for details. Both flip top I and upright reach-in I unable to hold products at < 41 F. Products were placed into flip top unit I at 8 am and other items were just taken out from walk-in cooler for today’s service. CDI - PIC voluntarily discarded flip top I items and all others taken back to walk-in cooler to cool to < 41 F. Facility will discontinue use of refrigertation until repairs made. 3-DAY VERIFICATION REQUIRED. |
|
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 blue cheese dressing past 7 day requirement. (4/4-4/10). CDI - PIC voluntarily discarded product. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. Observed containers of romaine lettuce cooling tightly covered inside walk-in cooler I and containers of romaine lettuce cooling tightly covered inside walk-in cooler II. PIC stated that the products had been prepped and placed into unit shortly before EHS arrival. CDI - EHS educated and PIC uncovered containers to allow for proper cooling. ***PIC and EHS discussed about facility’s implementation of romaine lettuce to cooling logs. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed x1 box of lemon basting stored on floor in dry storage room. CDI - Product re-located to shelving unit.***No deduction in points due to significant improvement from previous inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and build-up around sides of flip top I and brown build-up on non-food contact surfaces of ice machine. Also observed cleaning needed at hood system/vents. |