|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hot dogs and fries holding below 135F in hot box. They were placed on time and will be used within the next 2 hours. The game won’t even last 4 hours. Temp logs are being taken and last temperature was 135F on hot dogs. These are all used in the private suites. I believe by opening and closing this hot box it is affecting the temperature of the items in the box. Recommend increasing the temperature or moving items to time as soon as they are finished cooking and placed in hot box. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 reach-in coolers holding some foods on speed racks at 42F-47F. Chef Mike said he takes the speed rack out and goes to each private suite to restock as needed then returns the speed rack to the reach-in cooler. They will discontinue this practice and begin doing a visual check before taking the speed rack of only the needed items. These items were placed on TPHC and will be used in the suites within the next 2 hours.
At the sushi station, the rolls are cooled in the main kitchen to 41F and then placed in a reachin cooler in a gallery permanent kiosk. The rolls are constantly being taken in and out of reachin cooler to serve customers. They do not roll to order. Temps of rolls was up to 51F. By taking the rolls in and out of the reachin cooler, the product is increasing in temperature. These will all be served within the next 4 hours. In the future they are moving these items to time starting when they arrive in the gallery kiosk. TPHC for will be placed at that station.
Points not escalated as items previously noted have been corrected. |
|
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 disclosure missing for rib steak and smoked salmon at the bottom of the menu. Corrected during the inspection by adding the disclosure immediately. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of lemon vinaigrette not labeled. Observed one bottle sushi station not labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed food shields in place today but not adequately protecting certain food items. They were set too high. Observed corn on the cob, slaw, biscuits, pickled ginger, and chips. Ginger was moved so the sushi vendor places it on the customer’s plate. Shields were modified during the inspection to adequately protect the food.
Points not escalated as the shields are now in place. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets at 0ppm. - one at bar and one at sushi station. Refilled to 200ppm from kitchen. |