|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 2 pans, can opener blade, 1 large mixing bowl and 2 immersion blender blades found with food residue on them. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine area to rewash. Vast improvement over last inspection so half credit taken. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Beverage nozzles had visible buildup on them. Clean beverage dispensing equipment as often as specified by the manufacturer, or at least every 24 hours. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Some larger pieces of chicken were only cooked to 148-155F. Raw chicken must be cooked to a minimum temperature of 165F. CDI - Chicken placed back on grill and cooked to above 165F. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Pickled onions were actively cooling in walk-in cooler at beginning of inspection in large plastic containers. Cool TCS foods in shallow pans so they can cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats and small flies observed around ice machine and throughout establishment. Contact pest control for potential solutions for small flies. 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. 2 employees wearing wristbands while preparing food. Do not wear jewelry on hands or wrists when preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee not wearing a hair restraint. Food employees must wear hair restraints. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT |