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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 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee push down top of trash to make more room, they then continued to work and started moving around clean utensils and food items. CDI-EHS intervened and they washed hands properly. They took utensils back to 3-comp |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no PT at the first handsink, CDI-Food employee provided some, then when EHS came back for chicken final they had been moved and EHS could not dry hands. EHS found paper towels and placed them back. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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. Observed slicers both in use, when asked the manager said sanitize them every 4 hours and then use soap at the 8hr mark. Food employee said they had started at 9am (this would make it past time) The employee then began to clean. EHS observed they only wiped it down with sanitizer and took off the removable parts. EHS asked PIC if this is correct, they agreed. CDI-EHS informed the employees they have to wash/rinse/sanitize slicer, they W/R/S and EHS explained they have to do this every 4 hrs |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in the HH unit below 135F, employee said they had put it out there 1hr ago. The deli chicken was in temp. The HH unit was hot on the plate but the air was colder than the unit holding the deli chicken. Food employee voluntarily discarded fried chicken. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all unsauced tempera chicken in the- grab and go 1-at 45F, sauced was in temp (from days ago). Grab and go 2-chicken salad 48F, salad in same cooler was in temp. CDI-PIC voluntarily discarded all food in the grab and gos (1 & 2).
Ambient air
Stand up 1-45
Stand up 2-38 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 on date marking please visit: http://meck.co/FoodSafety. When EHS was asking about DM, deli assistant manager said they open deli meat-it gets 6 days. Then they cut it for grab and go pre-sliced (discounted meat) for 2-3 more days. EHS observed deli meat that had it's expiration date and they said they were holding it back for presliced. CDI-EHS explained the deli meat, once opened, and due to their SOP only gets 6 days total, not 2-3 more days after opening. Food employee voluntarily discarded out of date meat. |
|
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 HH unit and 2 cold holding units not holding correct temp. EHS will be making another on site visit to confirm they are fixed. |
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