|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). P. Observed compliance with exception of one food employee washing hands and drying them in less than 10 seconds. CDI - Employee educated and properly washed hands. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned cups of coleslaw inside reach-in unit near drive thru and upright reach-in with temperatures between 44-45 degrees F. Upon further investigation, it was discovered that the unit had heavy ice accumulated on it’s vents. CDI - Products voluntarily discarded by PIC. -3-
***VR REQUIRED**
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. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed blanched fries next to fryer being held on one hour TPHC with no time stamp. PIC stated that the items were finished blanching around 15 minutes prior to inspection. CDI - PIC put time stamp on fry pan. -3-
***VR visit will be made to ensure facility is following TPHC written procedures*** |
|
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 clean metal pans over 3-compartment sink wet stacked. CDI - Utensils were separated to air dry. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice build-up inside of under counter reach-in unit at drive through station and standing reach-in freezer. Also observed several reach-in units with damaged gaskets. Repair. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
REPEAT: 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 stainless steel material on doors of walk-in units in disrepair. Also observed detached baseboards surrounding the walk-in coolers. Repair. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on several ceiling vents in kitchen. Keep clean. -0- |
|