|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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 . Observed ice scoop catch with microbial growth inside. Observed build up attached to dishes on air drying shelves. Ensure that ice scoop catch is being cleaned on a regularly to prevent build up inside. CDI- Ice scoop and catch was washed, rinsed, and sanitized again. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized. |
|
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 items such as eggs, meatballs, feta cheese and half and half held above temperature threshold. Items in between 42-45F were cooled down below temperature threshold. Items above 45F were discarded during the inspection. |
|
33
|
0
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed meatballs that have not fully cooled placed inside of reach in unit to cool. Meatballs had a temperature of 45F. Meatballs were placed on time as a public health control per procedures. Au gratin potatoes were cooling directly on top of each other in a bulk amount inside of walk in cooler causing them to cool at a slower rate. Au gratin potatoes were moved to walk in freezer during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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 handles making contact with crab meat inside of the reach in drawer. CDI- Scoop was removed during the inspection by PIC. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers stored as clean. Food establishment shall implement pyramid stacking to allow proper air flow. REPEAT VIOLATION |