|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic food container in the handsink at the cookline. CDI - PIC removed the container. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 cavatoppi pasta in walk in cooler at 47F (Walk in cooler temped below 41F) Observed linguine in the reach in cooler at cookline temped at 50F (Ambient air of the reachin 48F). CDI - PIC voluntarily discarded both pasta’s . Discussion on proper cooling. All other TCS foods in the walk in were at 41F and below. |
|
23
|
3
|
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 Observed Mac n cheese in reach in cooler not date marked. Observed feta cheese on the prep top cooler without a date. Discussion with the PIC revealed that the feta comes in bulk, bulk container was in the walk in cooler with a date. Discussion on ensuring the date travels with the product if separated into another container. Observed goat cheese in the reach in cooler expired, date prep 5/18 at 12PM. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety -REPEAT- Failure to comply may result in creating a risk control plan during the next inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooled pasta, preportioned and then placed into the reach in cooler, temped at 50F, PIC stated that the pasta was just portioned and then placed into the reach in. CDI - PIC removed the pasta, placed on sheet pan and into the walk in to get back down to 41F. -REPEAT- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizing buckets at 0 ppm. CDI - PIC remade the sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensil in water at a temperature of 121F. CDI - PIC removed the utensils. Discussion on proper storing on in-use utensils |
|
55
|
0.50
|
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 general cleaning needed under cookline line equipment, under prep sinks and refrigeration units. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.Observed employee food in the reach in cooler on top shelf. - PIC removed the food. Discussion on appropriate storage of employee food and drinks. |
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