|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed employee reheat some parts of the meat balls in the microwave to 155 F. CDI, advised employee to reheat in microwave to 165 F, observed product reheated to 185 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 sliced meat and chicken items in the reach in refrigerator at 45 - 47 F. Checked the unit and it was blowing air out at 58 F. By the end of the inspection the unit was still blowing out at 58 F. Establishment hadn’t checked product temperatures this morning when they opened. All the products were prepared prior to today and EHS was unable to determine how long the food was out of temperature. CDI, TCS products discarded, and establishment will keep stock of items in walk in refrigerator until corrected. Verification Required |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of oil and vinegar stored under the front line sink sewage line. CDI, products moved by PIC. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a bracelet while preparing food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored next to the front hand washing sink, please move to a different location where the items wont be exposed to splash from the sink. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed wall shelving starting to rust at the 3 compartment sink. Observed shelving in the front reach in refrigerator staring to rust and in cabinet under front sink. Replace the damaged shelving. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in the walk in refrigerator below 10 foot candles. Increase lighting by adding a light bulb with higher light intensity. PIC replaced bulb, but lighting is at 8 foot candles in the walk in refrigerator. |
|