|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple metal pans with dissolvable sticker residue present stacked, coming in to contact with food contact surfaces. Utensils stored as clean on shelving unit across walk-in cooler. Also observed x5 soiled wine cups stored as clean at bar area. CDI - All utensils removed to be properly W/R/S.***3-DAY VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cooked ribs not meeting proper cooling time and temperature parameters. Product registered at 97 F and cooling since 11 am. CDI - EHS educated and product voluntarliy discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 raw shrimp registering at 46 F inside reach-in unit. Product removed from walk-in cooler for today’s service prior to EHS arrival. CDI - Shrimp relocated to walk-in cooler to cool down to < 41 F.***No points deducted due to significant improvement since previous inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility with incomplete tilt/TPHC document. Facility has been keeping whipped butter on TPHC; EHS observed written start and end times on white board during today’s inspection. CDI - PIC completed form during inspection. PIC added portioned containers of whipped butter/cinnamon spreads to tilt. EHS obtained copy of document for permit records keeping. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 multiple TCS foods cooling tightly covered, wrapped and in deep containers inside walk-in coolers and inside prep unit. Some products cooling since 7:00 and 11:00 am this morning. Refer to temperature chart. CDI - Products from early morning voluntarily discarded, remaining items were placed into ice baths and cooled to < 41 F during inspection.**10-DAY VERIFICATION REQUIRED. |
|
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 rusted shelving in upright reach-in unit (meat box) left of flat top grill station. Also observed pre-rinse sink with gap, causing leakage; sink in need of welding/replacement. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 cleaning needed on floors inside produce walk-in cooler. |