|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing sink at bar is missing signage. CDI - Establishment given hand washing signage. 0 pts. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Boxes of unwashed strawberries, blueberries and pineapples stored on shelf above ready-to-eat spinach and green onions. Do not store unwashed produce or vegetables above washed vegetables or produce or ready-to-eat foods. 0 pts. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Container of chicken in sandwich cooler top measured 50F and was actively cooling after being portioned. Use walk-in cooler or a freezer to rapidly cool TCS foods. CDI - Chicken moved to walk-in cooler. REPEAT. Improvement from last inspection so only half credit taken. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Container of salt was unlabeled. All containers of food and ingredients must be labelled if the food is not readily identifiable. CDI - Manager labelled container. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Bottom shelf of clean utensil shelf is falling onto ground because supports aren't there or aren't functioning. Repair/replace shelf so utensils stay at least 6 inches above the floor. 0 pts. |