|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 caraffes from the day before with stickers from previous day of service at customer self served. PIC stated that the caraffes should be cleaned after each 6 hour period. Observed different set of caraffes stored in walk-in with previous day stickers with food accumulation on both inside and outside. PIC stated they should have been cleaned after previous shift. Place caraffes in dishwashing to be wash, rinsed, and sanitized after four times. -1.5- CDI: PIC placed caraffes in dirty dish area. |
|
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 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 .
Spinach, butter, in barista Walk-in above 41.0 F. Several items above 41.0F in assembly table in prep room. Refer to temperature chart. Several TCS foods out of temp at table prep. PIC stated they have had trouble with table. Observed frost on sides and low boy drawers discontinued for use. CDI: PIC removed TCS items and quickly cooled in walk-in cooler. -REPEAT- -3- |
|
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 multiple containers with incorrect items labeled, and double labels. Observed black bean and corn salsa stored in the prep unit with date marking of 7/27/22-7/29/22. Same item on table top. PIC stated the salsa on prep table came from the larger container. Observed table container date with date of 7/28-7/31. PIC stated food handler placed new label on when food was transferred that morning. CDI: PIC corrected the label to match the parent container. Observed grilled chicken on prep table with label saying Arugula. PIC removed old label and placed new label on item. -0- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing bracelets. CDI: PIC directed food handlers to removed bracelets. -0- |
|
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 several wet stacked plastic tubs and metal bins. CDI: PIC removed and placed into dishwashing area to be recleaned. -0- Lowered point violation as same violation not seen in last inspection. |
|
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 prep unit unable to keep TCS foods cool at barista line. Repair unit. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exteriors of equipment and other surfaces in facility need more frequent cleaning. Observed food debris on edges of prep unit. Observed 2 microwaves in need of cleaning on food prep line. Observed puddle of drink liquid in reach-in. -1- |