| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Sushi employee arrived at work and began preparing sushi rice without washing hands. Food employees must wash hands before preparing food. CDI - Employee instructed to wash hands and did so. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed during middle of inspection. CDI - Employee fixed dispenser. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . At beginning of inspection deli manager stated that the staff began using deli slicers at 7AM. Deli slicers were continuously in use throughout inspection and were not washed as of 11:45AM. In-use utensils and food-contact equipment that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - EHS instructed manager to break down slicers and W/R/S. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Chili measured 100-140F after reheating for 2 hours. CDI - Chili voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Opened container of feta cheese in pizza cooler was not date marked. 2 chubs of ham and 1 pan of pork in sandwich cooler were not date marked. CDI - Feta cheese discarded and chubs of ham and pork were date marked. // 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 . Tuna in sandwich cooler prepared on 5-8. 2 containers of chicken in pizza cooler were dated as being prepared on 5-2. Pastrami (5-8), ham (5-9), and turkey (5-8) were past 7 days old. Bologna in walk-in cooler was opened on 5-1. Prepared sandwich and chicken salad wraps in retail cooler were date marked as being prepared today. Manager stated they were actually prepared yesterday. Discard all TCS ready-to-eat foods within 7 days of preparation or opening commercial package. Discard all TCS RTE foods missing date labels. CDI - All food past 7 days was discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of Speedball cleaner was hung on dry storage rack above bakery food. CDI - Chemical bottle removed as corrective action. 0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. Spray bottle of water was not labeled. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 deli employee was wearing bracelet while slicing meat. REPEAT |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Sushi employee observed peeling zucchini and washing it after peeling. Fruits and vegetables must be washed before processing them or use. |
|
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. Front metal panel of sliding door missing on sandwich station cooler. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Cleaning necessary around dumpster area. 0 pts. |