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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 |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P.
Observed employees prepare foods at the fryer, prep table, changing tasks, walking in and out from cookline to WIC, without washing hands before putting on new gloves to work with RTE foods to serve customers. CDI- PIC corrected and educated employees about proper handwashing -2 pts- |
|
16
|
1.50
|
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 or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer bucket was too strong in concentration. CDI- PIC corrected the solution and educated employees at the time of inspection.
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 dirty metal pans stored as cleaned. Those pans are not cleaned to sight and touch. CDI- PIC put dirty pans to wash -1.5 pts- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed mac and cheese cooling at slower rate within first initial 2 hours. Observed broccoli casserole trying to cool at the steady rate in 30 minutes, still within 6 hours of cooling. CDI- PIC put item in freezer to quickly cool.
-0 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 bucket of red beans date mark 11/20 to 11/22 in WIC. Observed inconsistent/miss date marking system between cook date, freeze date, and thaw date causing confusion when to discard expired foods. DCI- PIC corrected to correct date, and discarded expired food. Half point taken due to improvement from last inspection -1.5 pts- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of raw intestine thawing with ice on top at 3 compartments sink. CDI- PIC thawed with running water temperature below 70F. Observed frozen bags of fries thawing on the bottom shelf under the HH table. CDI- PIC put items in the refrigerator to thaw. -0 pts- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking throughout the storage racks. -0.5 pts- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 lemonade and tea dispenser with soil residues/build up at the front of the store in needs of cleaning to remove the build up. Observed build up on metal panel on ice machine. needs cleaning. -0.5 pts- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 dirty floor where hard to reach, behind equipment, under stoves/tables. Observed dirty hood/vent covers needs cleaning. -1 pts- |
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