|
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 one box of unwashed brussel sprouts stored directly above RTE foods on walk in cooler shelf. CDI - PIC rearranged storage order. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 deli and cheese chubs in deli case at 44-47F and cheeses in cheese display case cold holding above 41F. CDI - PIC provided information that temperature checks took place at 7A that were 41F or below in deli case. Deli meat and cheese cooled down in walk in cooler. Cheeses voluntarily discarded and rearranged to restore cascade to ensure temperature maintained at 41F or below. Refrigerator technician on-site during inspection for repairs. -1.5- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cooler on floor used for cold chicken products packaged by deli without an ambient air thermometer installed. Install an ambient air thermometer. -.5- |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Observed several unlabeled containers of cold ingredients for salads on walk in shelf with date marking but no common name of food. Label these. -0- |
|
44
|
0.50
|
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 cleaned cutting board in sushi station stored directly behind faucet on 3-comp sink subject to splash and moisture after cleaning and air drying. -.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed missing hinge sprocket on lower left side of prep unit nearest sub station. Observed out of service blast chiller in deli nearest deli meat and cheese case. -.5-
4-502.11(A) Maintain utensils in good repair. Observed deep grooves forming inside several black plastic food containers. Replace these when no longer smooth and easily cleanable. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark buildup on floor under soda dispenser cabinet to the immediate right of the soda dispenser. Clean often enough to prevent buildup. -0- |