|
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 Observed raw shelled eggs stored over cheeses in the walk in cooler. CDI - PIC relocated the eggs.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the main dish machine sanitizing at 0 ppm of chlorine. CDI - after a few passes the unit properly sanitized at 50 ppm of chlorine. Ensure the dishmachine primed prior to washing equipment and utensils. Verify with test kit.
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 salad spinner stored in the dry food storage room, still had food debris and was stored wet. CDI - PIC had rewashed during the inspection.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed “Clean” slicer with food debris on the plate and under the blade. CDI - PIC rewashed and sanitized.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in the hot holding cabinet below 135F. CDI - PIC reheated back up to 165F. All other TCS foods in the unit were above 135F.
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 . |
|
23
|
3
|
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 penne pasta with the wrong date bags and observed lettuce with the wrong date of prep. CDI - Allowed PIC to properly date mark these items since they were prepped in the last 24 hours.
-REPEAT-
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 |
|
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 cut romaine lettuce prepped today and placed into a covered deep plastic food container in the walk in cooler . CDI - PIC uncovered and placed in a shallower container. -REPEAT-
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 a couple dry ingredient containers unlabeled. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed both handsinks in the restrooms need to be recaulked. |
|
56
|
0.50
|
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 employes belongings hanging on the dry food shelving. |