|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink in use, stored on top of the prep top cutting board. CDI- EHS discussed drinking in designated areas, drink moved. |
|
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 2x prep units at cook line holding above 41F, see temperature chart. Facility is having issues with air conditioning during the hot weather, kitchen is over 90F, likely causing the units to fall out of temperature. EHS observed units holding at 46F and 50F. PIC stated that Steritech was in facility yesterday doing an internal audit, units were holding temperature yesterday. CDI- all products out of temperature for more than 4 hours were voluntarily discarded, products out of temperature for less than 4 hours were brought back to walk in cooler to chill. PIC stated she will ice down units to hold temperature, will keep a limited amount of product in prep units, no long term storage of any foods until certain units are working. EHS will conduct compliance visit to ensure units are holding temperature moving forward. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle filled with blue liquid at chemical storage with no label. CDI- bottle labeled as glass cleaner. REPEAT. Note: points not escalated, EHS only found one bottle not labeled compared to multiple last inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers with no label at cook line. REPEAT. Note: points not escalated due to facility improvement, unlabeled shakers are newly implemented seasonings for limited offer subs. EHS observed a few bottles and shakers labeled, not all. EHS discussed labeling with PIC, understands requirements. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed stainless steel flooring at walk in cooler coming up near entrance to walk in cooler, presents a safety hazard. Observed shelving in walk in cooler with damage. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors, in need of regrouting, cracked tile. REPEAT.
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 floors behind cooking equipment at cook line with significant black and food debris buildup, in need of cleaning. REPEAT. |
|