|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 marinated chicken stored above defrosting salmon on speed racks in the WIC. CDI - PIC rearranged racks to prevent potential contamination.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two (2) containers (spring rolls and dumplings) in the kitchen area reach in cooler without covers.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed washed and covered zucchini stored under unwashed vegetables, such as broccoli in the WIC. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed approximately five (5) to go containers of salad in the server reach in cooler with no date marks. PIC elaborated that these had been left over from the Sunday dinner service and had been neglected to be disposed of. CDI - PIC voluntarily disposed of unmarked food items. |
|
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 numerous food items, either prepared prior to EHS arrival and marked as having been prepared the morning of 11/15 (scallops in the grill side prep top, salmon skins in the sushi prep top, approximately six (6) separate raw fish products in the sushi display case) or having been prepared during inspection (approximately eleven (11) to go salads in the server reach in cooler) cooling while wrapped or covered. CDI - EHS discussed cooling methods with PIC. Covered items were unwrapped and placed within their respective cold holdings to better improve their cooling rate. Scallops were rotated to the WIC for additional corrective cooling. EHS provided establishment with TCS cooling chart for prepared food items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of unwashed produce (onions) stored directly on the floor of the WIC. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers stored on drying racks of ware washing area. Observed single service containers of yum yum sauce stored inside of styrofoam crate previously used to hold salmon in the WIC. EHS and PIC discussed the usage of multiple use utensils as an alternative for storage and preparation of food items. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed four (4) bins of rice stored outside of the facility dumpster. CDI - PIC properly disposed of waste items into the dumpster. |