|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Two bar hand sinks do not have signage. CDI- gave facility two hand sink signs. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Invoice for snapper used for ceviche indicates product is fresh and wild caught. Facility agreed to cease serving snapper ceviche until compliant product is obtained. Send inspector product specs and letter within 10 days, or have on hand for verification visit within 10 days. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Corn ears in the husk stored over washed, uncovered whole peppers. For more information on food storage order please visit: http://meck.co/FoodSafety:
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Washed peppers uncovered in WIC. CDI- food covered and re-arranged to proper storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . High percentage of pans and containers with sticker residue attached after cleaning. Verification within 10 days to check compliance. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 . Cold drawer at line holding food at 43.0 F. Refer to temperature chart. Points not escalated as violation was limited to one cold drawer unit. Verification visit within 3 days to verify unit is holding food at 41.0 F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 . Many small pans in line prep tops not date marked. Milk containers in refrigerator not date marked. CDI- discussion and voluntary discard. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: found burger patties in cold drawer 54.0 F, pans of cut lettuce in line prep top 48.0F. Both had been placed into holding equipment before cooling after prep. CDI- all moved to blast chiller. 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in facility. Contact pest control service |