|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed cartons of raw eggs stored above buckets of sauces in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom of cooler. Kept at half credit due to no increase in severity from last inspection. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 . Cooked cabbage in walk-in cooler and pork ears in upright cooler were cooked yesterday and day before yesterday but had no date labels. CDI - Dates placed on items by PIC. REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No times present on board for hot foods held on TPHC at start of inspection. CDI - PIC put times of all hot foods on board. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 small roach observed crawling on wall in bathroom. Contact pest control to treat for roaches. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed in toilet. Contact pest control for regular servicing. |
|
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. Bags of raw chicken stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 meat hooks on floor. Store utensils at least 6 inches off the floor. CDI - Hooks taken to 3-compartment sink to be washed. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer at front of store is not NSF commercial equipment. Replace with commercial freezer. REPEAT |