|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cracked plastic container used to store opened olives in dry storage. Crack was along side wall of container. Observed partially wrapped sliced cheese stored in WI. CDI - PIC voluntarily discarded olives and completely wrapped cheese. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one container of marinara sauce hot holding on flat top at 101F. CDI - PIC reheated to 178F before placing back in hot holding. EHS advised PIC to monitor temperatures throughout food service. -1.5- |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed consumer advisory present on menu with an asterisk denoting chicken may be prepared different ways. VR no later than 01/08/2022 to ensure correction of consumer advisory. -.5- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed cooked sausage links slacking at room temp on prep table throughout inspection. CDI - PIC moved to WI to continue thawing.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw Italian sausages and sliced deli meat thawing in standing water in individual buckets in prep sink at the same time. Sausage was 63F and deli meat was 67F. CDI - Deli meat moved to WI to cool and raw Italian sausages immediately cooked. -.5- EHS advised PIC about permit conditions requiring processing raw and RTE foods at different times with a wash, rinse and sanitize step between handling raw and RTE foods. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several plastic containers and lids with cracks below the chill line and on the edges. Replace these. -.5- |
|
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. Observed buildup on faucet handles of 3-comp sink and on top shelf of commercial chopper. Clean often enough to prevent buildup. -0- |