|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw trout and change glove to work with ready to eat food without hand wash between glove change. CDI instructed employee to wash hands and re-glove compliance achieved. |
|
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 chicken stored over beef and pork in walk in cooler . CDI storage reordered properly. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed steak available undercooked missing asterisk linking to consumer advisory. CDI facility prints their own menus and asterisk added and menus to be reprinted correct consumer advisory issues. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed celery cream and portioned pork cooling tightly covered and in too great of volume at insufficient rate to meet cooling parameters. CDI moved portioned porked to unwrapped sheet pan and celery to flat metal hotel pan and proper cooling achieved. |
|
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. Observed facility does not have max/min thermometer to measure dish machine sanitizing temperature. No point deduction since this is first inspection since new rule requiring this device came into effect. Advised PIC of new requirement . |