|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored above facility food items in various coolers. Observed one employee drinking in dish room and placing beverage down on clean equipment shelves, next to clean dishes, pots, and pans. - 0.5 - |
|
18
|
0
|
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 Observed chicken cooked to 159-160F. Chicken moved back to grill to finish cooking. Verified chicken cooked above 165F prior to serving. - 0 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 various TCS items holding above 41F at specific section on cold rail. PIC states this section elevates during lunch due to the heat coming from behind the grill, and also from the heat outside and their economical air conditioning system. System takes and blows warm air from/to that section. EHS recommends placing this section in the cold rail on TPHC for lunch service. PIC states it is not a problem during dinner service due to the outdoor temperature being lower. Monitor temps during dinner time to determine if TPHC is needed on this section during dinner as well. CDI - Items rapidly chilled in blast chiller and placed on TPHC when brought back to line. New TPHC form was filled out during inspection for this section of cold rail. - REPEAT - 1.5 - |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 shrimp cooling inside of cold holding unit. CDI - Shrimp removed and placed in blast chiller for rapid cooling. - 0.5 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small drain flies at bar. EHS recommends calling pest control to keep pests at bay. - 0 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth container stored on floor on cook line. CDI - Wiping cloth container stored on floor. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl stored inside of bread crumbs at back cook line. - REPEAT - 0.5 - |