|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few sliced deli chubs with loose plastic wrap or no plastic wrap inside deli display case. Ensure these meats are properly wrapped and covered. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey holding above 41F in sub prep line, see temperature chart. EHS found all other products in this area holding at 41F or below, PIC stated this turkey must of just been sliced and put directly into cold holding. CDI- turkey removed from sub line, brought to cooler to chill to 41F or below before placing back in sub line. REPEAT. Note: points left at half-demerit, this was the only cold holding issue found during inspection. Facility has shown improvement in cold holding since previous inspections/visits, appears to be a process issue rather than equipment issue.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed a few sliced deli chubs with no date label affixed. Observed a few sliced deli chubs with date label that cannot be read, PIC believes this is an error in the packing/labeling process causing this issue. CDI- a few deli chubs re-labeled, a few deli chubs voluntarily discarded due to uncertainty.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 large containers of food (identified as rice) with no label at sushi prep. Observed containers with liquid, identified as cooking oil, with no label at cook line. |
|
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 gasket on walk in cooler door with damage, splitting at seal. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slide rails on sub station soiled with food waste. Observed food debris buildup under vents in cold holding deli display case. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 walls in walk in cooler with minor black buildup, in need of cleaning. Observed flooring underneath cooking equipment with buildup, in need of cleaning. |
|