|
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. 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 . Deli slicer stored as clean but had visible meat residue behind blade. CDI - Deli slicer taken to dish machine area to be washed. REPEAT // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda gun at bar had visible buildup in it. Clean beverage dispensing equipment often enough to avoid buildup. CDI - Soda gun cleaned during inspection. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 . Pico began cooling at 10:05AM and measured 52F at 11AM. Pico measured 51F at 12:20PM. This rate is not fast enough to reach 41F within 4 hours from preparation. CDI - Pico spread out onto sheet pans to rapidly cool. 0 pts. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Shell eggs stored using TPHC. Whiteboard had time and date from yesterday. Bottle of hollandaise sauce was missing time label. Label all TCS foods using TPHC. CDI - Times placed on items. REPEAT // 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 1 bottle of hollandaise sauce had time of 5:57AM and still had not been discarded at 11:30AM. CDI - Hollandaise discarded. REPEAT. Failure to use TPHC correctly may result in risk control plan or permit action on next inspection. |
|
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 . Pico cooling in sandwich cooler top at 56F. Pico in walk-in cooler was cooling in deep container. Use walk-in cooler to rapidly cool TCS foods. Do not use line coolers to cool TCS foods. Spread large amounts of TCS foods in thin pans. CDI - Pico moved to walk-in cooler to continue cooling and pico from walk-in cooler spread out onto sheet pans. 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 food employees observed with watches on wrists. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler top still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
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. Stacks of clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
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. 1 cutting board attached to sandwich cooler has large amount of deep cut marks and needs to be replaced or resurfaced. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on milk cooler at beverage station. Replace torn gaskets. 0 pts. |