|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle cell phone and then begin to don gloves for food handling duties without washing hands. CDI- hands washed. |
|
15
|
0
|
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 packages of unwashed strawberries stored directly above ready to eat foods in upright cooler. CDI- strawberries moved to lower shelf. Do not store unclean produce above other foods in cooler. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed establishment is partially cooking / poaching raw unpasteurized shell eggs, cooling them, and then re-heating them for service. This non-continuous process requires approval and written procedures. CDI - eggs discarded and to be poached to order at this time. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 milk and open oat milk holding in bus tub on front counter at room temperature with no method of cold holding in place. CDI- Open oat milk at 42f returned to reach in cooler. Milk at 50f discarded. EHS provided written TPHC procedures and completed during inspection. REPEAT - points reduced to half as all other cold holding in establishment found to be in compliance and cold holding equipment operating properly. No escalation at this time. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 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 multiple prepared food items in line coolers with date marking that appears expired, however, after conversation with PIC and observation of freezing process, EHS determined that items have been frozen/thawed but date marking was not updated. CDI - item date marking updated based on thaw dates of yesterday and today. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed eggs on menu which are served undercooked denoted with asterisk to consumer advisory reminder statement on menu. No disclosure statement provided and no item descriptor indicating that eggs are served undercooked. CDI- PIC modified menu to describe eggs as soft cooked |
|
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 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 tall plastic container of house made orange yogurt cooling in flip top portion of service cooler. CDI - item relocated to reach in to quickly chill to 41f before placing into use. Once prepared, use methods that quickly cool food before placing into flip top unit which is not designed to cool food. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various damp in used wiping cloths in back of house not placed into sanitizer solution between uses. No solution available at beginning of inspection, PIC indicated they had recently empties and replaced during visit. Once used, place wiping cloths into sanitizer if they will be used again or remove the to soiled linen if they will not. REPEAT
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed PIC obtain empty sanitizer bucket off of floor, fill with solution for wiping cloths and then return to floor under 3 part sink. Store in use sanitizer off of the floor. |