|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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 bowl used for raw chicken stored over vegetables in prep cooler. Observed raw shrimp stored over cooked noodles in prep cooler. CDI, foods relocated for proper storage. Proper storage order discussed with PIC. Risk Control Plan to be requested if not in compliance next inspection as risk factor has been a 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 garlic in oil mixture held on prep station shelf overnight according to employee. CDI, garlic in oil voluntarily discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork and shrimp thawing on drainboard of prep sink and 3 compartment sink. CDI, foods relocated to walk in cooler to thaw under refrigeration. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container of sauce stored on ground in kitchen. Observed food items thawing and stored on soiled drainboard of 3 compartment sink. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli not wash prior to preparation. Repeat. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup under hood. Observed general cleaning needed on nonfood contact surfaces and between cooking equipment. Repeat. |