|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw duck stored above raw calamari in reach in cooler. CDI - Storage order rearranged. - 1.5 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 containers of pre-made miso soup bowls containing tofu holding at room temp on counter. PIC stated items were only out for 2 hours for prepping and are normally left out during busy times of service. CDI - Miso containers were moved into cooler for rapid cooling. TPHC procedures filled out during inspection to hold miso soup prepped bowls out during busy times.
EHS observed plate of raw chicken and raw steak holding in prep unit, above the cold holding line at 45F. CDI - items moved underneath for rapid cooling. - 1.5 - |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop stored with handle contacting food items in container of ground pork. CDI - Scoop moved. - 0 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few pans wet stacked at dish drying area. CDI - Items moved on side to allow proper air flow for cooling. - 0 - |