|
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 unsalted butter holding in prep top unit above 41F. See temperature chart. CDI - Food employee stated the butter was prepped ~ 30 minutes prior to inspection starting. Butter was moved to WIC to cool. REPEAT -3 points |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 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/BOPsSNUajYs . Observed 4/5 date on container of seared tuna that was prepped today. CDI - PIC placed tuna in new container and placed container with outdated sticker at dish machine. All other containers checked had proper dates. EHS reminded PIC to remove all date mark stickers and sticker residue from containers when they are W/R/S. REPEAT -1.5 points |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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 grilled onions, chili and queso cooling in metal containers while tightly covered. CDI - Containers were vented and allowed to further cool. EHS provided educational posters on cooling hot foods and room temperature foods. -0 points |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area. Facility is working with 2 pest management companies to control pests. Fewer flies were observed than the last inspection. Points not escalated due to improvements in controlling pests. REPEAT -1 points |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed single-service small sauce containers used as scoops for artichoke dip and salsa. CDI - PIC removed containers. EHS educated PIC on using scoops with handles and ensure the handles are stored above the food. -0 points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C Observed flip top on prep unit near pizza oven broken. Observed broken vent under left side of hood over fryers. Repair. REPEAT -0.5 points |
|
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. -C General cleaning needed to exterior of fryers and prep units in kitchen. -0 points |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
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. -C General cleaning needed to floors, walls and ceiling in kitchen area near grills and fryers. -0 points |