|
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 beef tartare stored over ready to eat items. Observed cold smoked salmon stored over crab cakes with no raw product in the walk in cooler. CDI: Products reorganized.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sausage stored over raw bacon and raw eggs in walk in. CDI: Items reorganized. REPEAT VIOLATION |
|
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 scoop with food debris in it stored as clean. CDI: Scoop properly cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 meatballs and polenta cooling from last night service above 41F after more than 6 hours. CDI: product was voluntarily discarded. In reviewing par-cooking logs, almost all days par cooked chicken did not reach 70F within 2 hours per documentation. No corrective actions were marked to discard product and product was documented 2 hours later with a temperature below 41F since it was continued to be cooled. CDI: None of this product was still in the facility. Product has not been cooked yet for today’s dinner service. EHS reviewed logs with Chef and explained that the chef is responsible for ensuring these items are properly cooled and documentation is correct. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for cold items held on TPHC for breakfast. Items were marked with the time and PIC described TPHC procedure for products. CDI: Procedures filled out during inspection. REPEAT VIOLATION Significant improvement made since previous inspection as all hot items had written procedures for all services and all items were properly marked with times. |
|
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 meat balls and polenta cooling while overstacked to prevent air flow around product. CDI: Product was voluntarily discarded. |