|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 pan of pork pate in flip top with no date mark. Employee indicated date was on lid which had been washed. CDI - new date mark applied as PIC prepared the pate and knew the date it was opened. Observed employee placing today’s date on pork roll that had been previously made and frozen and then thawed for use previous day. CDI - date corrected to yesterday’s date. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed sandwiches offered on paper copy of menu with no consumer advisory printed. Sandwiches contain house made “butter” which is emulsion made with raw unpasteurized shell egg. Provide consumer advisory on the printed menu for sandwiches which are made with the butter. Verification required within 10 days. REPEAT |
|
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 dry storage shelving in back area holding food approximately 4 inches from floor and bulk dry food stored on crates less than 3 inches from floor. Store all food items at least 6 inches above the floor. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food in back of house wearing watch on wrist. Remove watches and other jewelry from wrist when handling food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer solution provided for use with wiping cloths in kitchen. Employee observed using soiled wiping cloth to wipe down cutting surfaces and other food contact surfaces. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed missing hot water faucet handle on 3 part sink. Repair. |