|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the bar dish machine sanitizing at 0 ppm of chlorine. Facility will utilize the back dish machine to properly sanitize bar glasses. Facility has placed a “do not use” on the unit until repaired. ECO lab arrived at the facility and is in the process of repairing. Verification visit required by 12/6
For more information please visit: http://meck.co/FoodSafety
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “clean” metal pan with food debris. CDI - PIC had rewashed during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken corn chowder prepped yesterday and not date marked, cooked ribs prepped this past Monday not date marked. Pasta’s not date marked and prepped yesterday. Feta cheese original container opened and not date marked. CDI - Allowed PIC to properly date mark these items. For more information on date marking please visit: http://meck.co/FoodSafety
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 Observed she crab soup discard date mark for 11/29, exceeded 7 days. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser not properly labeled. CDI - PIC properly labeled. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed lettuce wedges and calamari cooling covered. CDI - PIC uncovered. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
37
|
0
|
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 some squeeze bottles at the prep cook line not labeled. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stack. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep line cooler cutting boards beginning to scratch and score.
4-501.11 Maintain equipment in good repair. Observed the salad prep cooler at the prep line water leaking inside the unit. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored with facility supplies. |