|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink across from dish pit not dispensing towels. PIC determined that the paper towel dispensing batteries were needing replacement. CDI - PIC replaced batteries. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed roasted mushrooms, sautéed onions and au jus hot holding < 135 F. Refer to temperature log. PIC stated that these items were placed into hot holding 20 minutes prior to inspection. CDI - Products were re-heated to > 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items such as sour cream, horseradish, portioned cups of tendershack sauce and bloom sauce holding > 41 F inside service area reach-in cooler (RIC). Ambient temperature of unit recorded at 54 F. All items were from 11/23/21. CDI - Products were voluntarily discarded. PIC contacted technician from Georgia Air; technician arrived to facility toward end of inspection. VR REQUIRED. EHS will return to facility on 11/29 to verify compliance. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 mixed greens and cut lettuce in cold drawer with out required date marking. PIC stated that these items were left over from previous day. CDI - PIC date marked products.
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 on date marking please visit: http://meck.co/FoodSafety. Observed container of roasted mushrooms inside upright reach-in unit without date mark. PIC unable to determine prep date. CDI - Product voluntarily discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply. |
|
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 on handles of microwaves and reach-in units. Recommend thorough and higher cleaning frequency. |