|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several metal pans and several plastic containers stored clean with food debris and sticker residue left not them. CDI- PIC moved items to 3 -comp sink to be properly washed prior to next use.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- REPEAT- Observed dish machine bar sink functioning at 127-157F right after glasses were washed. CDI- After three cycles EHS observed dish machine functioning properly and high temp disk reading was 164F.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with dark and pink build up. CDI- PIC had an employee clean ice machine. |
|
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 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. Observed grab and go items above 41F. Also observed cut lettuce in ice bath above 41F. See temp chart. CDI- PIC voluntarily discarded the items. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed club sandwiches said to be on TPHC however PIC did not clearly mark the start and end time for the item. CDI- PIC was able to mark the time for 10-2pm to be discarded. |
|
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 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. -REPEAT- Observed cut honey dew, cut cantaloupe, tuna salad, and shrimp all prepared this morning covered and attempting to cool in walk in cooler. Observed sliced blue cheese tightly wrapped in grab n go and above 41F. Employee stated items were made less than 30-60 mins prior to inspection. CDI- PIC moved all items to blast chiller to quickly cool. NOTE: Point deduction has remained the same since last inspection an improvement has been noted however if the violation is noted again during the next inspection full point deduction will occur. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food in dry storage stored on the floor. Observed food in the freezer stored on the floor. |
|
40
|
0
|
Personal cleanliness |
No |
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 several employees preparing RTE foods with watches and bracelets on the wrist. |
|
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 several in use wiping not stored in sanitizer between use. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed several rags stored throughout the kitchen dry with visible debris left on them. CDI- PIC moved all towels and instructed employees to get new towels and store them in sanitizer. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed in use avocados with stickers left on them. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. NOTE: Point deduction has remained the same since the violation is noted to be an improvement form last inspection. However, Full point deduction will occur if the violation is noted again on the next inspection. |