|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Box of raw fish stored on shelf above pan of cooked shrimp in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pan of cooked shrimp moved above box of raw fish. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Cuban sandwiches and chub of ham in upright cooler both measured 46F. Some TCS foods on speed rack in walk-in cooler measured 43-46F (rice, pork). PIC stated that establishment just had a delivery and the door was kept open while putting food away. TCS foods must be maintained at 41F or less in cold holding. CDI - Cuban sandwiches and chub of ham in upright cooler moved to blast chiller to cool. EHS checked TCS foods in walk-in cooler at end of inspection to verify they were dropping below 41F. REPEAT. Reduced to half credit due to improvement from last inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 . Cooked noodles in sandwich cooler did not have date mark. Noodles were cooked Saturday according to cook. CDI - Date label placed on pan. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees observed wearing bracelets on wrists while preparing food. 0 pts. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed peeling potatoes directly out of bag without washing first. Wash fruits and vegetables before cutting or use. REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet. Allow utensils to air dry before stacking. REPEAT // 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry pans. Do not use towels to dry clean utensils. // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bags of clean towels observed stored on floor. Store at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards have deep cuts and are no longer smooth and easily cleanable. Resurface or replace cutting boards. REPEAT // 4-501.11 Maintain equipment in good repair. Handles missing on sandwich cooler lids. Replace missing handles. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Litter and trash on ground in dumpster enclosure. Maintain area clean to prevent becoming a pest harborage. 0 pts. |