|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cases of raw chicken stored directly above raw ground beef patties and raw shrimp. CDI - shelving re-organized based on final cook temperature.
Observed prepared and ready to eat foods stored below unwashed bulk produce in the WIC. CDI - prepared food and ready to eat produce items relocated to higher shelf above unwashed produce.
REPEAT - no point escalation as no raw meat items observed stored above RTE foods and glove usage was in compliance. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw ground beef patties removed from grill to bun for customer service maximum internal cooking temperature of 139f. CDI - patty returned to grill - EHS verified final cook temperature above 155f. No consumer advisory is present for burgers. EHS discussed e final cook temperature for ground beef with cook who indicated burgers should be finished to 140f. EHS strongly recommends re-training cook staff on required cooking temperatures for raw animal foods. |
|
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. Observed raw fish/shrimp items in flip top unit and cooked onions, mushrooms, and sliced cheese in grill drawer holding above 41f. CDI - fish and shrimp relocated to WIC to chill back to 41f as they had been out less than 2 hours. Onions, mushrooms, and cheese discarded as they had been in unit overnight with no temperature checks completed on the items today. EHS observed that grill drawer did not always fully close and flip top is immediately adjacent to fryer area and had been open. All equipment appears to be operating properly and all other TCS foods observed to be below 41f. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed some opened commercially prepared foods including gyro meat, hot dogs, and more in line cooler units with no date marking present. Observed some house prepared foods like cooked onions, cooked mushrooms, and more in line units with no date marking present. CDI - date marks applied to items with known open dates and other items discarded. All TCS foods which are opened or prepared and kept on site longer than 24 hours must have a date mark present. When filling products from bulk containers, the date must follow the working container through disposition. Portion cups of TCS foods that are kept longer than 24 hours must also have a date mark present. When re-filling service coolers - flip top and reach in pans - with portion cups, the date must follow the products. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled RTU sanitizer actually holding other unknown liquid PIC identified as possibly degreaser. CDI - product discarded. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips to check in use RTU quat sanitizer solution used in spray bottles. Provide a test kit that measures quat sanitizer. The test kit to check the RTU quat sanitizer solution is not the same test kit used to check chlorine sanitizer used in buckets or used in the dish machine. Concentration today verified using EHS test strips. REPEAT Verification Required within 10 days. |