|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sanitizer bucket stored inside of bar hand washing sink. CDI - Obstruction removed.***No escalation in points due to different category observed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed several metal pans and plastic containers with food residue and stickers present, stored as clean. CDI - PIC took all utensils to dish pit to be re-washed/rinsed/sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed raw chicken, cut lettuce, scrambled eggs and blue cheese crumbles > 41 F. Refer to temperature log for details. PIC and employee present confirmed all items came out of walk-in cooler and placed into cold holding before EHS arrived to facility. CDI - Products taken to walk-in cooler to cool down to < 41 F. |
|
23
|
3
|
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 opened container of milk, ahi tuna and ribs without date marking requirement. CDI - PIC confirmed prep/first use date and date marked products. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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. 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 tightly sealed portions of shrimp cooling inside reach-in unit. Employee present stated that the product had just came out of walk-in cooler and prepped moments prior. CDI - Products spread out on sheet pan and taken to walk-in cooler to cool down to < 41 F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons being held inside container of stagnant water. CDI - PIC removed to dish pit. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT: 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. 10-DAY VERIFICATION REQUIRED. |
|
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 at hood system next to upright reach-in unit and at bar reach-in unit vent. |