|
16
|
1.50
|
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. Observed can opener with dried food debris. CDI-PIC placed can opener in dish area to be cleaned. -REPEAT VIOLATION- |
|
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 on date marking please visit: http://meck.co/FoodSafety. Did not observe date/label on in in house made tomato jam. CDI-Chef back dated tomato jam using date from larger container in WIC.
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 on date marking please visit: http://meck.co/FoodSafety- Observed in house made salad dressing in cold drawer with an expired date. CDI-PIC discarded dressing. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility is using TPHC but does not have written TPHC procedures. CDI-Provided PIC with TPHC procedure template to be implemented.
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 in house made butter spread held at room temperature. PIC stated butter is held on TPHC. No start or end time was on butter but PIC stated butter is held from 7-11am and then discarded. CDI-PIC labeled butter with time stamp from 7-11am and will discard at 11am. |
|
33
|
1
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large rack in RIC with items such as truffle aoli, diced ham, pimento cheese, and other TCS items in the cooling process with tight lids and plastic wrappings. CDI-PIC moved items in walk in freezer for 30 minutes and then walk in cooler for rapid cooling, all items were below 41 within less than 1 hour. -REPET VIOLATION- |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles touching food in sugar, powdered sugar, and flour container in bakery. CDI-PIC removed ice scoops. -REPEAT VIOLATION-
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed sauce container stored on top of salad mix in cold drawer. CDI-PIC removed sauce container. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed inside cooler floors and door handles. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors buckling in walk in #1 and walk in #6. -REPEAT VIOLATION- |