|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee at the coffee bar touch antipasto wrap with her bare hands. CDI: Wrap voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
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 unwashed produce stored over ready to eat produce in walk in cooler. CDI: Produce reorganized. REPEAT VIOLATION
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 Observed raw tilapia stored over fully cooked salmon cakes and vegetarian pizza in the walk in freezer. Items were not in hermetic packaging. CDI: Items reorganized. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 cream cheese portions at the cold bar holding above 41F. Air temp of cooler was 48F. CDI: Cream cheese voluntarily discarded. PIC to put a work order in for the unit. TPHC will be used until cooler is able to maintain temperatures of items. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 date on prepared sandwiches at the coffee bar was 6/6/22. Per chef, and the back ups in the walk in cooler, items were prepared on 6/3/22. Employee stated that she brought the sandwiches up to the coffee area on 6/6/22. CDI: Sandwiches were labeled with the correct date. PIC educated staff about proper date marking procedures. REPEAT VIOLATION Some improvement from previous inspection.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on specialty milks in the reach in cooler at the coffee station. CDI: Milks date marked for Monday, which is when employee stated she opened them. |
|
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 Observed no pre-written procedures for the milks at the coffee bar, or hot box items held on TPHC. CDI: Procedure template provided and filled out by PIC. Observed a partially pre-written procedure (No food items listed) for the hot breakfast items. CDI: List generated by PIC. Observed no time documented for the oatmeal that PIC stated is held on TPHC. Observed no time documented for items held in hotbox that PIC stated is held on TPHC. CDI: Times documented. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front of house employee bagging breakfast sandwiches for hot bar with no hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at prep station at 100ppm quat. EHS noted that the bucket was filled with hot water. EHS found the same at the 3-comp sink. EHS and PIC discussed that quat sanitizer will quickly evaporate at higher temperatures so cool-warm water shall be used when mixing sanitizer. CDI: Sanitizer was properly dispensed with cold water and reading at 400ppm. Bucket refilled. |