|
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 foods inside of the prep unit holding above 41F. Foods include raw chicken, raw scallops, and raw shrimp. CDI- Foods were moved to walk in cooler to be brought down in temperature below 41F. |
|
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 chemical placed in secondary spray bottle without label present to identify contents. CDI- Labeled during the inspection.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 409 spray bottle stored over utensils. 409 was moved during the inspection. CDI- Dishes were sent to 3 comp sink to be washed, rinsed, and sanitized again. Observed windex on prep sink where fresh salmon was being cut. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cabbage and scallions stored in metal pan on the ground upon arrival. No contamination was observed. Foods were washed again to prevent possible contamination. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic containers used as scoops. REPEAT VIOLATION -1.0
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in-use utensil inside of bulk container of flour with the handle making direct contact with food during the inspection. CDI- Scoop was removed from food during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly. Observed dishes left wet stacked. Recommend food establishment implement pyramid stacking method. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 residue and build up throughout facility on cooking equipment. Shelving in walk in cooler and dry storage need additional cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors and walls with build up attached around equipment. Observed vent covers with build up attached inside of the walk in cooler. |