|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and turn off water with bare hands. CDI - EHS intervened, educated and hands properly washed. -0- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no soap or paper towels at hand washing station inside employee restroom. PIC stated that the batteries in the dispenser were no longer functioning. CDI - Batteries changed, soap was dispensed and paper towels re-stocked. -2-
6-301.14 Post a handwash sign at each handsink. Observed several hand washing stations with out proper hand washing guidance. CDI - EHS provided hand washing signage and guidance posted at each hand washing station. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods to be above 41 F inside x2 prep units and x1 reach-in unit across from grill station. Refer to temperature chart. Upon further investigation, it was discovered that the units were unable to maintain product at < 41 F. Several items were left in the units overnight. CDI - Products from yesterday were voluntarily discarded while remaining foods relocated to walk-in cooler. PIC contacted onsite maintenance technician for repairs to units #11, #18 & #19. ***3-DAY VERIFICATION REQUIRED. -1.5- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed liti set salads cooling while covered inside walk-in cooler and lowboy unit, sliced roast beef, ham and cooked pastas in closed portioned bags cooling inside lowboy unit. CDI - All salads uncovered/relocated to walk-in cooler to allow for rapid cooling, other foods relocated to walk-in freezer for rapid cooling towards < 41 F. -0.5- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed non-functional thin probe thermometer. Batteries non-functional.***10-DAY VERIFICATION REQUIRED. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket/seal at upright reach in unit. PIC states that a work order for replacement gasket/seal has been submitted. -0- |
|
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 co-mingling with retail foods inside reach-in unit. CDI - PIC removed personal food. -0- |
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