|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed tortilla soup dated 2/28 inside walk-in cooler that expired past 7 days. According to executive chef, product has been removed from the freezer 2 days ago and date was not updated. CDI: soup was discarded.
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 a bag of bolognese sauce, pan of potatoes, and a plastic wrap chub of cooked pork loin inside walk-in cooler that was made yesterday without date. CDI: items properly dated; by directive to discard if product was made over 24 hours ago. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. According to executive chef, facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove/discard food from facility until variance is submitted and approved.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed some ROP cooked par cooked chicken and pulled pork inside walk-in cooler and freezer. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and discard/remove food from facility until HAACP is submitted and approved. Executive chef is currently working on submitting all paperwork for approval. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some melted and cracked plastic food containers stored on dish shelf. Observed faucet leaking at handsink next to tilt kettles in kitchen. Executive chef stated that a work order has been placed for repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply. Thermometers have been ordered and awaiting on arrival. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION:
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 fan covers inside walk-in cooler with dust buildup.
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. Observe floor seal coming up on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer. Baseboard tiles have been replaced in some areas. Facility in the process of working on other areas of repair. |