|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed sanitizer bucket stored inside bar hand sink. CDI - Bucket removed. |
|
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 raw ground beef stored over ready-to-eat foods on speed rack inside walk-in cooler. CDI - EHS educated and storage order corrected. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed yellow build-up on ice machine’s metal catch plate. Recommend higher cleaning frequency. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain TCS foods in hot holding at 135 F 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 macaroni & cheese at 125 F inside hot box. All other products registered at > 135 F inside hot holding unit. PIC confirmed that the product had been made and placed into hot holding just before EHS arrival. CDI - Food re-heated and temperature recorded at 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) Maintain TCS foods in cold holding at 41 F 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 several TCS foods > 41 F, x1 inside prep unit and others in upright reach-in unit. Prep unit lid found left open and in use. Upon further investigation, upright reach-in unit unable to maintain adequate temperatures < 41 F. CDI - All products relocated to walk-in cooler/freezer for rapid cooling to < 41 F. Facility will discontinue use of unit until repairs made.***3-DAY VERIFICATION REQUIRED. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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. Observed opened bag of romaine lettuce and commercially made pulled pork without dates. PIC and employee confirmed yesterday as first use date. CDI - Products date marked. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between crevice of prep units. CDI - Utensil relocated to dish pit for proper W/R/S. |
|
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. Observed gasket on standing reach in unit (right of fryer station), ripping and peeling from frame; same standing reach in unit no longer upright, unit leaning on it’s left. Observed split gasket at lowboy unit. Also observed heavy ice build-up on 2nd standing reach in unit. Repairs needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard inside men’s restroom in need of repairs. |