|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed server drop cups onto the floor, pick up cups and move them to dish, and then grab clean cups before washing hands. CDI - Hands were washed. - 0 - |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 2 bags of shrimp stored above ready to eat foods such as deviled eggs and burnt ends in walk in cooler. CDI - Storage order rearranged. - 0 -
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bar mixers/juice stored in same ice bin as the ice used for drinks. CDI - Ice was discarded. Mixers/juice moved from ice bin. |
|
22
|
1.50
|
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 . Observed shrimp holding in prep unit at 50F. Observed slaw, ranch, and blue cheese held in containers of ice at 46F. CDI - Ice added to shrimp and sides. EHS discussed use of TPHC with PIC for slaw, ranch, and blue cheese held on counter in ice. If ice is not keeping items cold enough, utilizing TPHC would be beneficial. - REPEAT - 1.5 - |
|
23
|
1.50
|
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 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 salsa, pineapple salsa, chimmichuri sauce, chili, and stew held past 7 day date marking requirement. CDI - PIC voluntarily discarded these items. EHS discussed freeze/thaw method with PIC. This includes freezing items on day of prep and pulling items to thaw when they need them. Freezing items on day of prep will freeze the 7 day time marking. When items are thawed, date with thaw date to resume. Example: Salsa prepped and frozen on 6/27 - pulled to thaw on 6/30. 6/27 = day 1, 6/30 = day 2 and so forth. - REPEAT - 1.5 - |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored above salad prep top. CDI - Sanitizer moved to bottom shelf. - 0 - |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests.Observed gaps in kitchen door leading out to open patio. This allows plenty of room for flys and other pests to enter.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present in kitchen area.
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