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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted and signed employee health policy that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review. Provided via email. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine registering at 0ppm chlorine sanitizer when tested. PIC checked bottle of sanitizer, it was almost empty, PIC believes this is why there was no reading. CDI- sanitizer bucket changed to new one, after a few runs and priming the dish machine was testing at proper concentration (100ppm).
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of metal pans stacked together in clean dish area with stickers still on outside of pans. Food contact surface of metal pans were contacting the stickers on the outside of other pans. CDI- EHS discussed with PIC, stickers removed, PIC will discuss with dish washing employees. |
|
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 Observed large plastic containers of cooked ribs, quartered chicken and chicken wings without a date mark in the meat walk in cooler. CDI- PIC was able to identify the day of prep for each item, ribs were cooked yesterday, chicken wings on sunday and quartered chicken on Tuesday. EHS allowed PIC to backdate products, proper dates were placed on products during inspection. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one plastic scoop handle contacting sugar in the dry storage area. Ensure utensils are placed in food with handles out, not contacting food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet nested in the clean dish area. Ensure equipment and utensils are air dried before stacking together. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards throughout facility with worn with deep grooves, in need of resurfacing or replacing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in coolers with black buildup, in need of cleaning. Observed black buildup around faucet of handsink nearest the walk in cooler. Ensure cleaning in these areas. REPEAT. Note: points left at half due to improvement from last inspection. |
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