|
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: Rosemary aioli containing raw eggs stored above ready-to-eat foods in WIC. CDI- Aiolis moved to bottom shelf of WIC. For more information on food storage order please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Boiled eggs in hot holding 100.0 F. Boiled eggs placed on TPHC and to be added to list of foods held on TPHC. Follow-up within 3 days to see that procedures are written and being followed. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep tops along line not holding food at 41.0 F or below. Cold drawers and lower reach-ins holding TCS food at 41.0 F or below. Staff had called for emergency service but continued to use the prep tops. Tech arrived while on site. Follow up within 3 days to see that service has been effective. 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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Facility could not produce written TPHC procedures for burratta peppers, potato purée, various butters held at the line, roasted chicken. Butters being labeled with start time of 10:00 but were over 60.0 F at that time. EHS sent TPHC template to management. Fill out and have ready for Health Department review within 3 days. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Roasted Half Chicken on menu contains asterisk for Consumer Advisory. Remove asterisk for this item from menu. Chicken option for add on to salads is asterisked. Remove asterisk from this item. Proscuitto asterisked on two menu items. Proscuitto is not required to be covered under Consumer Advisory. Remove asterisk from menu. Follow up to ensure this has been done within 10 days. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
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 spray ports on interior of dish machine at dish pit adjacent to plating line. |