|
15
|
1.50
|
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 berries over prepped brussel sprouts. CDI: Items reorganized. REPEAT VIOLATION Significant improvement from previous inspection as this was the only item that was needing to be reorganized. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed au gratin potato staubs with food debris on them stored as clean. CDI: items rewashed. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed containers of pasta from yesterday above 41F. CDI: Product voluntarily discarded. Observed unsalted clarified butter at 51F from yesterday in the reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed meatloaf cooling at a rate of .03F/min in walk in. CDI: Product moved to walk in freezer and rapidly cooled. |
|
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 feta date marked 10/13, cooked house steak sauce from 10/13, and cooked eggs from 10/14. CDI: Items voluntarily discarded. Observed tomato jam with a prep date of 10/23. CDI: Original batch was made 10/21. Date corrected.
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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on an open bag of arugula. CDI: Bag dated for yesterday. PIC stated that it was only added to the beet salad last night. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed 1/3 pan of unsalted clarified butter cooling in reach in from yesterday. CDI: Product voluntarily discarded. Observed pasta cooling in full hotel pan that is covered. CDI: Pasta separated, opened, and cooled in the walk in freezer. Observed meatloaf cooling in walk in while tightly wrapped. CDI: Product moved to walk in freezer. REPEAT VIOLATION |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the machine. CDI: Employee educated.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying.REPEAT VIOLATION PIC stated that facility is looking to add a larger dish machine with bigger booster and a fan to assist with drying of dishes. EHS advised PIC to send her the spec sheet prior to ordering to verify that it will work with the hot water heaters. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden boards used for lobster that are cracked on the food contact surface. CDI: Boards voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with very scored/rough surfaces. CDI: Boards voluntarily discarded.
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on units throughout facility. CDI: Facility has ordered new gaskets and showed EHS the invoice. Gaskets are predicted to be here next week. REPEAT VIOLATION Previous gaskets replaced. |