|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black soil residues on interior compartments and door tracts. |
|
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 grilled chicken cooked to 154 degrees F. CDI, employee voluntarily discarded chicken. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sour cream cold held on ice behind front counter at 51 degrees F. Observed onion rings prepared with buttermilk held in 4 door low reach in cooler between 48-49 degrees F. CDI, sour cream voluntarily discarded. Onion rings relocated to rapidly cool in walk in unit. Ambient air temperature on lower left hand side was 43 degrees F and below. Follow up to be made to ensure equipment maintaining TCS foods at 41 degrees F and below. Risk Control Plan to be requested for cold holding if out of compliance next inspection or visit. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf -= PIC stated that, if upon request, consumer requested medium rare burger they would serve but did not see consumer advisory on menu by means of a DISCLOSURE or REMINDER statement. Spoke to other manager who stated they did not prepare burgers undercooked. CDI, PIC to discontinue. Informed PIC that menu’s would need a consume advisory consisting of DISCLOSURE and REMINDER statement if serving animal foods undercooked. Follow up to be made to ensure long term compliance with consumer advisory. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 salads prepared and cooling in prep coolers in tightly covered containers. CDI, salads relocated to cool in walk in freezer and cooler with lids vented. Repeat.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed standing reach in freezer at prep line with ambient air temperature of 43 degrees F. Observed low reach in drawer refrigerator with ambient air temperature of 40 degrees F on left side but 43 degrees F on right side and foods on right side cold held above 41 degrees F and below. VR needed to ensure calibration of low reach in refrigerator and freezer. |
|
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 dust accumulating on fans inside ceiling area of walk in cooler |