| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored inside cold holding units at pizza prep station, directly adjacent to retail food products in cooler. CDI- drinks moved, EHS discussed proper drink storage with PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener attached to prep table with buildup on spike, in need of cleaning. CDI- can opener removed for cleaning during inspection.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed deli meat slicer with buildup on blade. PIC stated that deli slicer was used this morning, when asked about cleaning frequency PIC stated that slicer is broken down and cleaned at the end of the night. EHS explained that these food contact surfaces shall be washed/rinsed/sanitized at least every 4 hours. CDI- slicer broken down and cleaned during inspection. |
|
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 multiple products holding above 41F in walk in cooler, see temperature chart. EHS observed that outer readout of cooler was showing unit at 58-59F. PIC stated that cooler has been having issues this morning, noticed during morning prep that cooler was not coming back down to temperature after being in/out of cooler and opening/closing the door. PIC/employees stated cooler was holding temperature last night and early this morning, started to lose temperature during prep this morning. PIC showed EHS that refrigeration tech was out at facility this morning, ordered a part for the cooler (compressor piece). CDI- EHS had PIC and employees empty all TCS products out of walk in cooler until cooler is fixed. All products out of temperature for less than 4 hours were moved to walk in freezer to rapidly cool. Facility will not use walk in cooler for any long term TCS food storage until unit is fixed. EHS found that unit was holding at 38F by the end of the inspection, facility will avoid using walk in cooler until part is installed and they are certain unit is holding temperature. EHS will conduct compliance visit to ensure cooler is holding at proper temperature. REPEAT. |
|
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 a couple of products in flip tops with no date mark, including chicken strips and diced ham. EHS found larger stock in coolers with dates. CDI- dates placed on products.
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 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 a couple of products labeled 9/3, including tomato salad and cooked eggplant. Labels were incorrect. CDI- labels adjusted. Proper date placed on products.
REPEAT. Note: points de-escalated to half demerit, facility has shown significant improvement in date marking system since previous inspections. EHS found majority of products properly labeled, within the 7 day limit, only a couple products with no dates or exceeding the date on label. |
|
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 a bottle near front service handsink filled with blue chemical, no label. CDI- bottle labeled as window cleaner. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut lemons with stickers attached on outside, have not been properly washed before use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in flour and salt containers with handles contacting food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal pans wet stacked on clean dish shelving. |
|
49
|
1
|
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 unit across from cooking equipment with black buildup, in need of cleaning. Observed areas of shelving in walk in cooler with buildup, in need of cleaning. REPEAT. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either of the restrooms. REPEAT. |