|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed green leaf lettuce unprotected stored directly on top of food container lid inside WIC. CDI: lettuce washed and placed inside clean pan. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 3 small bags of ham inside cold station cooler dated 4/7/22 and bags of pasta inside WIC dated 4/12/22 that expired past 7 days. Facility has shown improvement. Points scaled back. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION:
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving inside walk-in cooler starting to rust. Observed some dish racks have been replaced. Only a couple that are damaged left to get replaced.
4-501.11 Maintain equipment in good repair. Observed gaskets torn on cold station cooler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ build up inside reach-in/prep coolers especially at reach-in cooler at fry station. Observed grease build-up on equipment at fry area. Observed dust/build-up on hood system. Some improvement noted. |