|
10
|
1
|
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 drink/liquid dumped in handsink on the line. CDI: Sink was cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink upon arrival. CDI: Paper towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
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 Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items reorganized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed steaks cooling at a rate of .02F/min; romaine cooling at a rate of 0F/min. CDI: Items spread out onto sheet trays for rapid cooling. Observed Caesar cooling at a rate of .02F/min. CDI: Product was rapidly stirred on ice to reach 41F within last 10 min of cooling. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 dressings cooling in walk in while tightly covered. CDI: Dressings moved to ice bath. Products cooled properly. Observed steaks cooling in deep covered pans. CDI: Product was spread out onto a sheet pan and rapidly cooled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored in water only. CDI: Bucket was emptied and cloths taken to laundry. REPEAT VIOLATION Previous violation corrected. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop for chocolate at the dessert station stored in water. CDI: Scoops removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids stored in bus tubs with food debris. |
|
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 speed rack used for cooling with debris and build up on brackets that hold sheet pans. Ensure more frequent cleaning. |