|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety: Aioli containing raw eggs stored above bread in WIC. Food re-arranged to where contamination cannot occur. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with pink build-up accumulating on interior. |
|
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: boiled eggs in water at plating line were 43F, water was 43F also. Eggs boiled today. CDI- moved to WIC for rapid cooling. Eggs dropped to 41F within 30 min. Points not escalated due to improvement from last inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety: Facility has corporate document with instructions for facility to follow when writing TPHC procedures. Facility does not have their own procedures for items held hot and cold on TPHC.
Upon entry, employee was observed marking TPHC foods with time labels “10 am-2pm”. Inspection began at 12:45 pm. CDI-PIC used template to fill out procedures for TPHC to be held in facility and produced upon request during future inspections. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Debris clogging some spray ports on interior of dish machine at dish pit adjacent to plating line. |