|
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. 3 employee drinks observed on prep tables during inspection. Employee beverages shall be stored in a separate area, such as a low shelf, to prevent potential contamination of food, clean utensils, or single-use/single-service articles. |
|
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 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Repeat - Cooked pork was date marked 11:4. Manager stated product was placed in freezer on prep date and pulled on Saturday. Bacon jam was prepared 10-13 and frozen. Manager stated bacon jam was pulled from freezer on Saturday. Place thaw dates on TCS ready-to-eat foods to ensure they are held for no longer than 7 days under refrigeration temperatures. CDI - Thaw dates placed on items. Kept at half credit due to low severity of violation. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - PF - Establishment was cooling smoked mahi mahi in sandwich cooler bottom. TCS foods shall be cooled using equipment that is designed to rapidly cool food, such as a freezer or the walk-in cooler. CDI - Mahi mahi moved to walk-in cooler to continue cooling. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Establishment needs to acquire max/min thermometer or irreversible temperature indicator strips to measure sanitization temperature dish machine. CDI - Manager educated. Violation will be deducted from points beginning next inspection. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. C - Small vial of vape liquid observed on small prep table in kitchen. Employee personal items must not be stored on prep tables. CDI - Vial removed. |