|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed hard boiled eggs cooling from this morning did not reach 70F at the 2 hours. CDI - PIC voluntarily discarded the eggs during the inspection.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Observed expo station (sauces) ambient air temperature at 46F. Temped TCS products in the unit at 46F. Discussion with the chef revealed that TCS sauce products was placed in today around 10AM. CDI - chef relocated the TCS sauces back into the walk in cooler to cool back down to 41F or below.
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
|
0
|
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. Observed facility fries onions and places on time. Unable to provide written procedures. CDI- Provided TPHC form to PIC, and filled out. Sent PIC copy. Please print out and have available during inspections. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed Roasted Garlic Aioli and Black garlic Aioli is made with raw shelled egg yolks. This sauce is used on the House Burger and Backyard Burger. These foods are on the Main Menu and Brunch Menu. Facility can either 1) update menu’s with and the disclosure (*) on the Roasted Garlic Aioli AND Black Garlic Aioli. OR Obtain Pasteurized Egg yolks for these two sauces. Verification will be conducted within 10 days to ensure compliance. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing buckets at 100 ppm. CDI -buckets were remade and are now at 200 ppm of quat. |