|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed various utensils and small wares stored as clean with debris present on food contact surfaces including flatware, metal pans, labels, and food pans. CDI - Items relocated to dish for re-cleaning. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 pan of scrambled eggs holding at 120f at line. CDI - eggs discarded. Maintain items in hot holding at 135f or higher. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed containers of various house made hollandaise sauces with 4 hour TPHC out for 5 hours with time marked beginning at 5:54 am still out and in use at line at 10:55 am. CDI - hollandaise sauces discarded.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed establishment is using 4 hour TPHC for carafes of half and half for customer service. No written procedures available for review during inspection. CDI - written procedures provided and completed during inspection. At this time, establishment is using TPHC for hollandaise sauces, melted unsalted butter, half and half in front of house, and raw shell eggs in use at the line. Establishment is no longer using TPHC for portioned whipped butter. EHS discussed possibly using 4 hour TPHC for hot process pickled peppers used for garnish at bar. TPHC procedures discussed with PIC and written copy provided if establishment wishes to use. |
|
33
|
0.50
|
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 sliced tomatoes cooling in line drawer. CDI - tomatoes relocated to WIC to quickly cool. Do not cool TCS foods in service units which are in active use.
Observed pan of hot Barbacoa cooling in WIC placed directly below previously cooked and cooled sausage. Heat/steam from Barbacoa causing rise in temperature of sausage. CDI - sausage relocated away from hot cooling foods.
Observed various pans of hot TCS foods including latkes and sausage gravy cooling in WIC on rack shelves not spaced far enough apart to allow air flow. Provide sufficient space between pans of food to allow air flow to the food for proper cooling. CDI - pans spread apart.
REPEAT |
|
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. Observed numerous clean metal pans stored stacked together wet on clean utensil storage rack. Air dry pans before stacking. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on shelf at prep line. Observed personal beverage stored on shelf at dish area. Separate employee belonging from restaurant items. |