| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items reorganized. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
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 . Observed prep cooler adjacent to waffle iron holding items above 41F. EHS observed that cooler was set to the warmest setting. CDI: All items were cooled in the walk in to 41F due to the last line check being less than 3 hours. REPEAT VIOLATION Overall, active managerial control has significantly improved. Cooler air temp dropped to 28F within 25 min. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 . Observed no date mark on open container of feta or on pan of sliced ham. CDI: Items dated. Overall, date marking has significantly improved.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pickles date marked 5/8, however pan that they were transferred to for use was date marked today. CDI: Pickles voluntarily discarded. REPEAT VIOLATION Overall date marking has significantly improved. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
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 of what PIC identified as water. CDI: Bottle labeled. Significant improvement as All other bottles were properly labeled. REPEAT VIOLATION |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between prep top doors/lids. CDI: Knives relocated. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
Yes |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout facility particularly at stairs to dish area, and on cook line. Observed missing corner guard to left of single door reach in coolers near saute station and from corner where reach in freezer is. REPEAT VIOLATION Improvement from previous inspection as Facility has a contractor scheduled to repair these items.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed shelving for dry storage goods in prep kitchen area with dust build up. Ensure more frequent cleaning. |