|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to rinse can opener. CDI - EHS educated and utensil taken to 3-compartment sink. |
|
15
|
1.50
|
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 raw shelled eggs stored over containers of cut onions and sliced tomatoes inside walk-in cooler. CDI - Eggs relocated to bottom shelving.
REPEAT: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of foods uncovered inside walk-in cooler. CDI - All foods covered. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 rice registering at 110 F at steamtable and roasted vegetables registering at 100 F at flat top grill. All other foods registered at proper hot holding temperatures during today’s inspection. CDI - Rice voluntarily discarded and vegetables re-heated to > 165 F.***Points scaled back due to improvement since previous inspection. |
|
23
|
1.50
|
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 24 hrs. - 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 no date on cooked shrimp located inside lowboy unit and salsa de enchilada. Head chef confirmed foods were made yesterday. CDI - Products date marked.
REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no pull date on pork tamales and expired cheese dip (10/31-11/6). CDI - Date on pork tamales confirmed and dated by head chef, cheese dip voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of foods stored on the floor inside walk-in cooler. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed employee use can cutter for tomato sauce and place utensil back on wall mounted fixture. Utensil soiled. Also observed x3 knives with food debris stored on wall mounted fixture in back prep area. CDI - All utensils relocated to 3-compartment sink for W/R/S and wall-mounted areas thoroughly cleaned. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging cables stored coming into contact with food-contact surfaces of multi-use plates. CDI - Charging cables removed and utensils relocated to 3-compartment sink. |