|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussel tags on site for last 90 days but were not in chronological order. CDI: PIC put tags in chronological order. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(2) FOOD shall be protected from cross contamination by preparing each type of FOOD at different times or in separate areas; Observed food preparation at 3-comp sink with raw fish being thawed in middle compartment with sheet pans as dividers to discourage splash back and the right compartment of same sink with sliced potatoes being prepped. CDI: PIC moved food from prep sink and into separate areas. Prepare foods in separate areas.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm chlorine sanitizer concentration. CDI: PIC primed dish machine and chlorine concentration reached 100ppm.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (see temp chart) in flip top/RI unit with temperatures above 41F. PIC stated that the cooler was stocked around an hour prior. PIC stated that the unit has a history of having issues and they were using TPHC but stopped when the cooler was functioning properly. CDI: Items moved to WIC to quickly cool.
Observed blanched fries in RI unit with temperatures above 41F. PIC stated that product had been out for a little while during prep today. CDI: PIC took fries to WIC on sheet pan to quickly cool to 41F or below.
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service cups and boxes being stored on floor in hallway. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed flip top/RI unit holding an ambient air temperature of 45F. PIC stated that the unit has had issues in the past. EHS gave TPHC form to operators and reviewed the information. Facility will use time to hold food for 6 hours and technician has been contacted to service equipment. Verification visit required within 10 days to ensure cold hold compliance. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple vent covers in kitchen rusted. |