|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored above a container of cooked potatoes in the reach in portion of the small flip top unit. CDI- PIC voluntarily discarded chicken and potatoes during inspection. |
|
16
|
0
|
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 the slicer stored as clean with food debris residue on the blade. PIC stated that facility uses slicer approximately once a week to slice Speck, has not used today. PIC stated that procedure is to clean slicer again before use. CDI- slicer broken down and cleaned, EHS explained that if slicer is in storage and not in use, must be stored clean to sight and touch. |
|
28
|
1
|
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 a bottle of sanitizer stored on shelving hanging above a box of gloves and a container of seasoning. CDI- bottle moved, EHS discussed storage of chemicals. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility back door open, using screen door to protect outer openings. Screen door has a space between door and the floor, not fully sealed to protect back opening of establishment. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pieces of bread stored on the prep surface directly adjacent to the handsink. Handsink does not have a splash guard, potential for water to splash onto ready to eat food. EHS did not observe any signs of contamination. CDI- PIC moved bread away from handsink, EHS discussed with PIC and employees. PIC stated that they are looking to replace sink faucet to automatic sensor, will look into getting a splash guard as well. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles at baseboards underneath dish machine that were damaged, broken off of wall. Observed wall behind handsink near cookline that was chipped.
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 flooring underneath dish machine with black buildup, in need of cleaning. REPEAT. Note: points de-escalated due to different nature of violation compared to previous inspection. |
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