|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed significant microbial growth on prepped pizzas and bell peppers in the walk in. CDI: Items voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
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 walk in cooler holding TCS deli meats and pizza toppings above 41F. CDI: Items voluntarily discarded. Observed grab and go cooler with in-house made sandwiches holding items above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
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 deli meats, prepped pizzas, hot dogs, or pizza toppings in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bulk boxes of cups and paper towels in back storage area stored directly on the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed conveyor oven not functioning. Observed grab and go cooler holding food items above 41F (air temp 55F). Observed walk in cooler holding items above 41F. Air temp of walk in upon arrival was 43F. Within 10 min, air temp was 37F. EHS and PIC discussed ensuring that the defrost cycle temperature and length are set appropriately so that food items are not rising above 41F. EHS strongly recommends setting the defrost cycle to a time when facility is not operating or is not using the walk in as much to limit ambient air entering the cooler. Facility has agreed to voluntarily close due to the cooler issues. REPEAT VIOLATION previous violation corrected. |
|
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 crumb trays underneath rolling part of conveyor oven with heavy food debris accumulation. Observed food debris with microbial growth inside of prep top cooler. CDI: Cooler cleaned during inspection. Ensure all equipment is cleaned at a frequency to preclude build up. REPEAT VIOLATION |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink leaking. |