|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed trash can obstructing hand sink in back prep area. CDI - Obstruction removed.
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed green scrubbing pads and grill scrapping tool stored inside hand washing sink nearest to cook line. CDI - Utensils removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cooked mashed potatoes stored below raw steaks inside upright reach-in unit. EHS did not observe evidence of physical contamination. CDI - EHS educated and storage order re-arranged. |
|
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. 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 multiple metal trays and plates with food residue stored as clean on shelving units from previous night. CDI - All utensils relocated to dish pit to be re-washed/rinsed/sanitized.
***Health inspection reports noted a long-term pattern of non-compliance on proper cleaning of equipment/utensil food contact surfaces. Facility shall be placed on a risk control plan and report to EHS by no later than 12/19/2022. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed prime ribs at 45 F and shredded cheese mix at 46 F in flip top unit. Cheese mix stacked high above fill line. Both items had been recently put into units. CDI - Products placed into ice baths and taken to walk-in cooler to cool down to < 41 F. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened container of milk in walk-in cooler. PIC determined yesterday as first use date. CDI - product date marked.
REPEAT: 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/BOPsSNUajY. Observed no date marking on american cheese, sliced tomatoes, cut lettuce and milk with manufacter’s expiration date of 12/10, also with out date marking. CDI - Products voluntarily discarded by PIC.
***Health inspection reports noted a long-term pattern of missing date marking, inaccurate date marking, and/or expired date marking for TCS food items inside cold holding units. Facility shall be placed on a risk control plan and report to EHS by no later than 12/19/2022. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep counter. CDI - Wiping cloth removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
Yes |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers, metal stainless steel bowls and meat trays wet nested since last night on dry storage shelving units across from dish pit. CDI - Utensils re-located to dish pit for W/R/S.
***Health inspection reports noted a long-term pattern of utensil wet stacking. Facility shall be placed on a risk control plan and report to EHS by no later than 12/19/2022. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on prep counters in back kitchen. CDI - Drinks removed. |