|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wontons in the reach in cooler at 71F. Observed breaded chicken in the reach in cooler at 62F. Discussion with PIC revealed that these foods were just prepped. Chicken was out during the lunch rush. CDI - PIC placed the dumplings in the walk in freezer to rapidly cool.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 breaded chicken in the reach in cooler not date marked. Observed cooked pork in the freezer. Discussion with the PIC and the breaded chicken were prepped stated on another container with breaded, PIC stated they are the same batch. Cooked pork in the freezer was made a couple days ago. CDI - Provided education that if the facility cooks and then freezes the product that a date mark is needed, therefore the day of prep/ freezer(day 1), thaw (day 2), 5 remaining days to use product. Pork was allowed to date mark during the inspection. Dates placed on the chicken. -REPEAT- |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dry erase menu board containing raw/undercooked products/sushi. Discussion with the PIC stating that the consumer advisory is needed on the menu boards. CDI - PIC corrected during the inspection |
|
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 Oberved prepackaged salad in styrofoam containers stacked and covered in the reach in cooler. Temped salad at 44-47F. Discussion with the PIC revealed that salad were just prepped for dinner. CDI - PIC uncovered and unstacked to cool rapidly to 41f or below.
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 . |
|
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 a couple of squeeze bottles unlabeled at the prep line. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cut lettuce leaves uncovered in the reach in cooler and stored on other packages. CDI - Lettuce removed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 the exterior of refrigeration units, handles and exterior of rice cookers/warmers accumulating food residue. Clean. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling throughout the kitchen prep area is stained brown. Either replace or clean ceiling panels. Observed some areas throughout the kitchen and under dish area coving peeling away from the wall.
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 floor and walls under, around and behind equipment/shelving in need of cleaning throughout. |