|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one pan of raw salmon crudo stored above various RTE cheeses in reach in cooler. CDI - Storage order rearranged. - 0 - |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 fried and boiled potatoes stored inside of reach in cooler between 42-47F. PIC stated items were cooked last night. Cooler reading 38F ambiently. Chef stated items are left out onto speed rack and then placed into reach in cooler to cool. Storage inside of reach in cooler includes several pans stacked closely. Cool items down to 41F fully in walk in cooler before moving to reach in cooler for service. CDI - Potatoes voluntarily discarded. - 1.5 - |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 fried and boiled potatoes stored inside of reach in cooler between 42-47F. PIC stated items were cooked 1 to 2 days ago. Cooler reading 38F ambiently. Chef stated items are left out onto speed rack and then placed into reach in cooler to cool. Storage inside of reach in cooler includes several pans stacked closely. Cool items down to 41F fully in walk in cooler before moving to reach in cooler for service. EHS observed mushrooms portioned into pans and covered at 48F in reach in cooler. Chef states these were portioned and left out ~30 minutes. CDI - Items uncovered and placed into reach in cooler for cooling. Potatoes were voluntarily discarded. - REPEAT - 1 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies present in facility. Facility has made efforts to treat them. - REPEAT - 0 -
* Points remain at 0 due to continued efforts * |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few containers of sangria stored on floor in walk in cooler. Maintain items off of floor. - REPEAT - 1 -
* Points remain the same due to significant improvement * |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring and black buildup. Surfaces no longer to effectively be cleaned. Resurface or replace. - 0 - |