|
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 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 grab and go cooler with in-house made sandwiches holding items above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION Previous violation corrected. PIC is now regularly monitoring food and cooler temperatures throughout facility. Sandwiches were at 42F today. Air temp of cooler was 39F. CDI: Sandwiches rapidly cooled to below 41F in the walk in cooler. EHS recommends turning the cooler down slightly as it appears to be functioning correctly but the open air design and warmer temperatures are likely creating a larger temperature differential between what the equipment is set to and what the food is. |
|
23
|
3
|
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 mozzarella or hot dogs in walk in cooler. Observed no date mark on deli meats or pizza sauce and toppings in prep top cooler. CDI: Items properly dated for yesterday or Monday depending on prep date. REPEAT VIOLATION Long term compliance visit to be made regarding date marking. Repeated violation will result in a Risk control plan and/or permit action. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on 2 chemical spray bottles in the kitchen. CDI: Chemicals labeled. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 pizza boxes and paper towels in back storage area stored directly on the floor. PIC stated they were delivered Monday. REPEAT VIOLATION Ensure delivered items are put onto shelves in a timely manner. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed sheet pans in cooking area with encrusted grease/carbon buildup.
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 walk in freezer floor in need of sweeping. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard on left wall of kitchen near prep table that is damaged and no longer smooth and easily cleanable. REPEAT VIOLATION
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 dust build up on AC vent cover and ceiling tiles adjacent to the vent cover. |