|
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 raw sausage stored over pasteurized eggs in the upstairs walk in. CDI: Items reorganized. REPEAT VIOLATION Some improvement from previous inspections as this was the only raw over RTE issue and was localized to one speed cart.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over ready to eat cheeses in downstairs walk in. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety
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. Observed raw sausage stored over shell eggs in upstairs walk in. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato sauce reheating in the steamer after 1.5 hours still at 84F in the middle of the pan. CDI: Sauce moved to the stove and rapidly reheated to over 165F in the remaining 30 min. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed French onion and lobster bisque soups from yesterday that were cooled in the walk in cooler after service. CDI: Items were voluntarily discarded. REPEAT VIOLATION Improvement made from previous inspection as all items were appropriately labeled. Failure to discard TPHC items in the future will result in full point deduction. |
|
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 no label on one squeeze bottle on the line of what PIC identified as oil. CDI: Bottle was labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pint containers wet stacked at clean storage. CDI: Containers were separated for air drying.
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. Observed metal racks stored in bus tub with minor debris accumulation. Ensure bins are cleaned more frequently. Observed ice wands stored in walk in freezer directly on shelving. CDI: Utensils W/R/S and then will be refrozen on/in a pan to keep them clean as this is a food contact surface. |