|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink being used to rinse out wet wiping cloth during inspection. Manager corrected through education during the inspection. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction letter upon arrival to inspection for the meal shown in the picture below. PIC was asked about food and stated shrimp and steak both can be ordered undercooked. Food establishment will be required to provide a parasite destruction letter for shrimp. Verification visit required. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed beans from the night before at a temperature of 44F during the inspection. Beans have not be removed or used today to cause fluctuation in temperature. Beans were disposed of and denatured during the inspection. |
|
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 Observed cold held items inside of prep unit stacked too high causing foods above the fill line to be above temperature threshold. These foods (potatoes, sausage, shelled eggs) were divided into two separate containers with the top portion being moved to walk in cooler to cool back down below 41F. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Ensure that foods are quickly cooled using vented lids inside walk in cooler/freezer. Observed beans in a bulk amount without being vented that did not meet cooling parameters. Beans were discarded. Handout was given to food establishment displaying proper cooling methods. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored inside of chemical sanitizer that tested at 0 ppm. For quaternary ammonium solutions, concentration shall be in between 200-400ppm. Sanitizer was remixed during the inspection to the proper concentration. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service foil trays left open ended during the inspection. Single service trays were inverted during the inspection to protect them from environmental contamination possibilities. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket channels in some reach in unit and walk in unit torn. Gasket channels are ordered currently and awaiting arrival. Invoice observed during the inspection. |