|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(E) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed delivery of TCS foods during inspection with no receiving temperatures monitored. Delivery temperature verified by EHS. CDI by education of PIC regarding PIC duties outlined in food code. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 and package of chives marked wash before use stored directly above ready to eat foods in upright cooler. CDI- strawberries and chives moved to lower shelf. Do not store unclean produce above other foods in cooler. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed dishes in sanitizing basin of 3 compartment sink in quat solution at less than 0ppm. Solution was filled recently, however, dispenser observed to have air in supply line so no product mixed and solution not tested to confirm concentration. CDI -= solution replaced with fresh quat at 200ppm. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
Yes
|
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 pastry with raw shell egg which was visibly not fully cooked in the cooling process in reach in cooler which will be re-heated for service. This is a non-continuous cooking process which requires prior approval and written procedures. PIC noted that she thought eggs were fully cooked, however, no final cook temperatures were taken prior to beginning cooling process. CDI - discarded. Use thermometer to ensure raw unpasteurized shell eggs are cooked to at least 145f prior to cooling and re-heating.
Note: establishment is now using immersion circulator to heat and hold poached in shell eggs at 145f in lieu of partially cooking and cooling poached eggs as was noted on previous inspection.
No point escalation as previous issue resolved and partial cooking process observed during inspection today not the intent of the menu item. PIC to ensure eggs are temped at 145 prior to cooling going forward. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed establishment has started using spray bottles for holding sanitizer solution. None of the spray bottles in use in back of house or front of house labeled/identified. CDI - labels applied. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed establishment has maximum registering plate thermometer for use in hi temp dish machine, however, thermometer will not power on and is not usable. Ensure holding thermometer is available for use. Verification required. |