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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment emailed sample policy that includes non-typhoidal salmonella. 0 pts. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee beverages stored on counter tops in kitchen at start of inspection. Employee beverages must be stored in a separate area away from clean utensils, preparation surfaces, and food. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Nozzle to soda machine at drive-thru had visible buildup on it. Clean beverage dispensing equipment at a frequency per manufacturer's instructions, or as often as necessary to prevent soil accumulation. CDI - Nozzle cleaned during inspection. 0 pts. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chicken nuggets underneath heat lamp were 128-140F. TCS foods in hot holding shall measure at least 135F. CDI - Nuggets discarded. 0 pts. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Lettuce, cole slaw, and cheese slices did not have time labels. Follow TPHC procedure and label the time on each pan of TCS food using time as a public health control. CDI - Time labels placed on pans during inspection. REPEAT |
|
33
|
0.50
|
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 Salads were cooling in make unit cooler bottom at 49-51F. TCS foods shall be cooled in equipment designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Salads moved to walk-in cooler to continue cooling. |
|
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. Torn gasket present on door of reach-in cooler by drive-thru. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts. |
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