|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans on dish shelf stored with food debris remaining. CDI: pans were removed and stored at dish machine area to be cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing, marinara sauce, honey mustard, and blue cheese dressing inside salad prep cooler holding > 41F (see temp chart). CDI: ice packs were placed on top of products. It was determined that items may have been left out too long to portion. Observed inside cooler 2 beef philly steak at 45F and chicken philly at 42F. CDI: philly was discarded and chicken philly was cooled down. Other cooler drawers that were out of temperature last inspection have been repaired. Improvement noted. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 Observed corn, boiled eggs, guacamole, tomatoes, and shredded cheese inside cooler 9 unit prior to being cooled to 41F. CDI- Items placed in the walk in cooler. Observed stacks of lettuce tightly wrapped while cooling inside bottom of cooler 9. CDI- Items vented and placed in the walk in cooler. |
|
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 quat sanitizer in buckets at the bar was at 50ppm. CDI: bucket dumped and refilled with sanitizer at proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on dish shelf wet stacked. |