|
16
|
0
|
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 plastic black containers, metal bowls, and utensils that were stored as clean with food debris. CDI items moved for cleaning. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Greek feta salad that was holding at 47F. Checked other items at olive bar and temperatures around 45-47F. Observed 4 containers of spinach at sub Bar at 46F, pan of shredded lettuce at 45, goat cheese chocolate bon bon at 46F and apricot mascarpone at 46F. CDI items cheeses discarded and sub items cooled down. Repeat. Verification required for cheese display and olive bar. Observed turkey meatloaf and buffalo chicken tenders in front case above 41F. Items were stacked high in case and did not maintain temperature. Placed in walk in to cool down since it was stocked this morning. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 chicken caccitatori (3/31), marinara (4/5), and chicken thighs (4/6) held over 7 days. CDI items discarded. Observed portioned deli meats front the day before not dated from the day before. Repeat. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Observed fruit platter from this morning only drop 2 degrees in almost an hour. CDI items moved to blast chiller to cool adequately. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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. Observed no thermometer to check high temp dish machine. Verification required. |
|
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 reach in containers for utensils holder soiled with debris. Observed underside of drink machine in need of cleaning. |