|
22
|
0
|
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 cut sausage at 47F. Observed cooked ceviche (shrimp and fish) at 55F. CDI - PIC voluntarily discarded. Through discussion with the chef, the ceviche was cooled the night before and then portion out today. Explained that after portioning that the product shall be cooled back to 41F or below. Utilize a calibrated thermometer to ensure product is at 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 on date marking please visit: http://meck.co/FoodSafety Observed cut sausage prepped yesterday, without datemarking. CDI - PIC voluntarily discarded. -REPEAT- overall date marking has improvement, Half demerits. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 or oil and wine not labeled at the prep line. CDI - Bottles were properly labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of lobsters on the walk in cooler floor. CDI - Chef elevated off the ground. |
|
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 sanitizing buckets at 100 ppm. CDI - Found that the sanitizer was almost empty, chef changed. CDI -buckets were remade and are now at 200 ppm of quat. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed front condiment prep cooler accumulating some residue on the gaskets. Clean and maintain. |