|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server station handsink with ice in it. CDI: Sink cleaned. EHS reminded PIC that hand sinks shall only be used for handwashing. |
|
15
|
3
|
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 (tomatoes and peppers) stored over ready to eat items in walk in cooler. CDI: Items were rearranged. 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 salmon stored over ready to eat items in the reach in cooler. Observed raw salmon stored behind ready to eat items in the cooler drawer. Observed raw shell eggs stored behind pasteurized eggs in prep top. CDI: EHS discussed proper storage order with PIC. Items reorganized. REPEAT VIOLATION EHS provided PIC with walk in cooler storage diagram and with reach in cooler storage diagram. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded pork holding below 135F in the hotwell. CDI: Product was rapidly reheated to over 165F. REPEAT VIOLATION |
|
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 in-house, hot pickled sweet pepper garnish at bar above 41F. Product was on ice, however ice was not up and around the product. CDI: Product was rapidly chilled in cooler, fresh product brought out and ice bath was properly made. All other cold holding was in compliance today during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on raw shell eggs that staff stated are held on TPHC. Procedure for eggs was posted at the egg station. CDI:Eggs marked for 6am when they were pulled from the walk in. REPEAT VIOLATION Previous violation corrected. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
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 bottle with no label at the pancake station. CDI: Employee identified product as canola oil. Product labeled. REPEAT VIOLATION Significant improvement from previous inspection as only one bottle was unlabeled today. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils at pancake station stored in water at room temperature. CDI: Water container was moved to the stove top and held at 135F and above.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop on line in the cooked peppers and onions stored with the handle in the food. CDI: Handle removed. REPEAT VIOLATION |