|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on deflector plate of ice machine. Ensure more frequent cleaning. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 pulled pork from 3/6 in reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written on carafs of milks at coffee station; spinach, or cheese at buffet. CDI: Time provided. REPEAT VIOLATION Follow up required to ensure compliance of TPHC. Future TPHC violations may result in risk control plan and/or permit action. |
|
37
|
1
|
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 unlabeled squeeze bottles of what PIC identified as oil and squeeze butter. Observed some unlabeled shakers. |
|
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 both reach in coolers on the front line/breakfast buffet area and reach in freezer on the cook line to be inoperable. Have equipment repaired or replaced. If capacity issues arise, permit action will be taken. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cold water at 3-comp sink not working from faucet. PIC stated that the shut off valve under the sink is turned on when they need to do dishes to achiever proper temperature when mixing sanitizer. Due to cold water being shut off, sanitizer dispenser is also not working. Ensure that the valve is fixed making the cold water easily accessible. Water at the 3-comp was coming out at 120F today. Follow up visit to be conducted to ensure repair is made. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed shelving in cabinets on the breakfast buffet line in need of repainting/sealing to make smooth and easily cleanable. |