|
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 For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw shell eggs stored above RTE mac n cheese and washed produce. CDI- Raw shell eggs were moved to bottom of shelf.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above Rte cut washed lettuce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Follow written procedures. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety - Observed facility with written procedures for non continuous cooking however procedures are not being follow with cooling log and labeling of items in WIC. CDI- PIC was able to properly document items and label items in wic since the process had been occurring less than two hours. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed cut lettuce covered and in a deep container not meet proper ambient cooling parameter. See temp chart. CDI- PIC was able to reduce the amount of cut lettuce into several other containers. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 . 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 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 chicken buffalo dip and pico without proper date marks. CDI- PIC was able to properly date chicken buffalo dip since a larger container in the walk in was dated for 1/8 and pico had been prepared last night according to PIC, so it was dated properly. |
|
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 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 . - REPEAT- Observed cut tomatoes and cut lettuce in deep densely stacked containers above 41F for over 30 mins. CDI- PIC was able to uncover all items and reduce amount in each container to ensure they properly cool. |
|
49
|
0.50
|
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 cooking equipment, hood system, and cold holding equipment near cook line in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors to shared dumpster of un permitted facilities opened during the inspection. |
|
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 employee coats/jackets stored with food and utensil items. |