|
16
|
3
|
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 . Observed can opener with dried buildup on blade. Observed various food pans stored as clean with food debris present on interior food contact surfaces. Observed multiple clean pans stored stacked together with wet label adhesive transfer from exteriors of pans to interior food contact surfaces of pans. CDI - items returned to dish are for re-cleaning. REPEAT - full 3 point deduction |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 . Observed hot pickled onions cooing in tall plastic container at 130f @ 1:40 still at 125f at 2:20. Cooling rate of 7.5 degrees per hour not sufficient to cool to 70f within 2 hours. CDI - pickles spread into shallow metal pan to quickly cool.
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 . Observed tall plastic container of cut tomato/cucumber mixture ambient cooling in WIC at 46f @ 1:40 still at 46f @ 2:20. Cooling rate of 0 degrees per hour not sufficient to cool to 41f within 4 hours. CDI - spread into shallow metal pan to quickly chill. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
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 falafel holding at 125f on front line, harissa chicken holding at 119f on front line, cooked lentils at 125f in heated cabinet, cooked vegetables holding at 111f in heated cabinet and cooked harissa chicken holding at 109f in heated cabinet. CDI - falafel and lentils discarded. Chicken and vegetables re-heated to above 165f. REPEAT - full 3 point deduction. Hot holding has been noted as non-compliant on the previous 4 inspection reports. Continued non-compliance with hot holding standards may result in the implementation of a risk control plan or in permit action. |
|
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 right rice on top shelf in open greens cooler holding at 50f. All other TCS foods in the unit including other container of right rice holding at 41f or lower. PIC noted that the air flow on the shelf was significant different. CDI - right rice discarded. Observed various house made sauces in front line wells holding up to 50f. Upon further inspection, same sauces were holding in under counter reach in over 50f also. EHS noted that the ambient air temperature of the reach in was 63f. PIC found that the outlet had tripped and there was no power supply to the cooler. CDI - sauces relocated to WIC to chill back to 41f. |
|
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 hot pickled onions and cut tomato/cucumber blend cooling at improper rates in tall plastic cambro buckets sealed with lids. Observed various prepared TCS foods including tomato/onion blend and house slaw cooling in containers sealed with lids. When cooling food, use methods that allow air flow to the food. Cool in shallow metal containers in the WIC whenever possible and do not cover food until cooled to 41f. |
|
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 most clean metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean drain board of 3 part sink is immediately adjacent to hand sink. Whenever hands are washed water is splattered onto clean utensils on the drain board. Provide a barrier to protect the clean utensils from contamination when hands are washed or re-configure wash/rinse/sanitize flow to place soiled utensils next to the hand sink instead of clean utensils. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pre-rinse hose of 3 compartment sink has been recently repaired/replaced. Hose is now observed to be too long with hose/nozzle extending beyond the plane of the flood rim down into sink compartments creating a potential cross connection. Repair such that when hanging loose the nozzle does not pass into the plane of the flood rim of the sink. Verification required within 3 days. |