|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowl used to marinate raw chicken with significant food debris stored on top of clean pans on prep top. CDI - PIC removed all utensils 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 portioned containers of yum yum sauce at 46-47 F inside front counter reach-in unit. PIC stated that these items were taken from walk-in cooler to current unit an hour prior to EHS arrival. Unit is only designed to hold beverages. EHS educated and advised PIC to discontinue using this equipment to store yum yum sauce or any other TCS food. CDI - PIC took products to walk-in cooler for rapid cooling and instructed staff to use unit for beverages only. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese wontons with out date marking requirement. CDI - PIC date marked products. ***No points deducted due to significant improvement since previous inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. EHS did not observe any written time stamps on orange chicken and fried rice. PIC stated that the products were cooked at 11a today and would be discarded at 3p. CDI - EHS educated and PIC added time stamps on product. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 2x unlabeled dry food containers of flour and rice. CDI - PIC labeled dry foods during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths stored on grill station and front counter hot bar station. CDI - EHS educated and PIC removed cloths. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in contact with dry storage foods. CDI - EHS educated and handles re-positioned upward. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in unit and walk-in cooler. CDI - EHS educated PIC and employee foods re-located to designated area. |