|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shaved prime rib holding above 41F in cold holding reach in drawers, see temperature chart. PIC stated this cooler is loaded fresh from product in the walk in, PIC believes employee had product out during prep process this morning and put shaved prime rib directly into unit, leading to rise in temperature. EHS suggested limiting the amount of time products are out on countertops during prep process to avoid rise in temperature. CDI- shaved prime rib brought to cooler to cool before placing back into cold holding unit.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Observed 1x container of sliced ham marked 3/23, had exceeded 7 day limit. CDI- product voluntarily discarded, PIC discussed with employees.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a sheet tray of ribs that were in cooling process, stored on the floor underneath shelving in walk in cooler. REPEAT. Note: different violation than previous inspection, previous referenced food too close to handsinks without splash guard, this is a violation of food being stored on floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding utensils around 128F, needs to be turned up to maintain at 135F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in door portion of walk in cooler, EHS showed PIC gaskets of concern. PIC stated these will be ordered and installed immediately.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of individual colored cutting boards (specifically green and brown on cook line) with deep grooves, in need of replacement. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 cleaning needed on walk in cooler fan grates, dust buildup accumulating. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a bag of trash on top of dumpster outside of facility. |
|