|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Observed no record of parasite destruction for market catch seafood cooked to order, CDI- Obtained during inspection from supplier and printed out for records. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 plastic containers labels left attached and dicer on wall with dried food debris. CDI- Items were moved to dish area to be washed, rinsed, and sanitized again. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf
Observed cheeseburger on kid’s menu asterisked to a consumer advisory at bottom. A VR will be conducted within 10 days to verify changes to kid’s menu. - 1.5 - |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 mashed potatoes at a range of 101-107F inside of warmer on the main line. CDI - Mashed potatoes were reheated during the inspection. - 1.5 - |
|
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 cooked shrimp above temperature threshold in prep unit. Pan was stacked above fill line. Items were moved to walk in cooler to be brought down below temperature of 41F. Top layer above fill line was discarded. - 1.5 - |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed bone marrow not thawing under running water. CDI- Running water turned on.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed mahi mahi in front prep unit in sealed cryovac bag. CDI - item was vented to continue thawing. - 0.5 - |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed mango on prep line with cut through product sticker. Sticker and other debris should be removed from produce. CDI - item was discarded. |