|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored on second shelf, directly above beef products. PIC stated a newer employee helped put away the food delivery yesterday, this is why items are out of place. CDI- storage order corrected, products moved, no longer a contamination concern. |
|
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 several products at pizza station (prep unit and standing reach in) holding above 41F, see temperature chart. EHS observed products in both the standing reach in unit and pizza prep unit holding above 41F. Ambient temperature of standing reach in unit was around 47F, ambient temperature for pizza prep unit was around 50F. PIC stated they have had a few power issues lately, believes this is the cause for units malfunctioning. PIC stated all products were loaded fresh into unit this morning around 9am. PIC called for repair during inspection, refrigeration technicians arrived during inspection. CDI- all products removed from units and brought to walk in cooler to rapidly chill. EHS observed technicians working on unit. EHS spoke with refrigeration tech during repair process, he stated he believes that there is no broken parts/components, just needed to thoroughly clean the condenser coils on both units. REPEAT. Note: points left at half demerits. Last inspection referenced cold holding violation due to overstacking, EHS did not observe any overstacking during inspection. PIC provided temperature logs, EHS believes PIC and facility is displaying active managerial control in monitoring temperatures.
EHS will make compliance visit to ensure units are fixed and holding temperature. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottles hanging on metal divider, directly above seasonings/breading station. Observed a bottle of sanitizer sitting inside of container of onions. CDI- chemicals moved away from food.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle filled with pink liquid with no label. CDI- PIC identified as degreaser. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at main cook line registering around 50ppm quat sanitizer. PIC stated he believes employees are not refreshing consistently after use in the morning. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with lactic acid based sanitizer (Surface cleaner sanitizer RTU- from Sysco) with no test strips available in facility. EHS showed PIC the lactic acid test strips that are required for this sanitizer. VR by 6/25/22 to ensure facility has received test strips. |
|
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 gaskets on reach in portion of main prep top unit at the cook line with black buildup, in need of cleaning. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored directly on top of prep surface at cook line. |