|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 pizza sauce, mozzarella, or cooked mushrooms in the prep top cooler. CDI: Items date marked with REPEAT VIOLATION Improvement from previous inspections as all other items were properly date marked. Repeat non-compliance will result in a risk control plan and/or permit action. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
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 as all purpose cleaner and degreaser. REPEAT VIOLATION |
|
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 some boxes of single service items that have fallen through the shelf in the dry storage area. EHS recommends replacing flat part of shelf so that boxes do not fall to the floor. Some shelves are bowed to the ground. REPEAT VIOLATION Previous violation corrected. |
|
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 prep table lid damaged and has duct tape holding it together. Observed shelf under prep table beginning to rust. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. REPEAT VIOLATION Some improvement as PIC stated that she has looked at replacing the pans and is going to order a tool to get the carbon/grease off.
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 exteriors of pizza dough bins with build up. Ensure the entire bin is properly washed, rinsed, and sanitized between batches of pizza. Observed grease build up on shelf of prep table. Observed prep top cooler with food debris and build up. |
|
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. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 PIC stated that she has the baseboard ready to order and will be ordering and installing it prior to the next inspection. Observed minor laminate damage on shelving under hot hold area. |
|