| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed the employee health policy does not reflect the addition of Salmonella non-typhi. Add this to your current employee health policy.
For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle for slicer at 100 ppm of Quat. CDI - PIC remade the spray bottles and is now at the correct concentration of 400 ppm. -REPEAT-
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the “clean” chicken rotisserie spits with food debris. CDI - PIC rewashed and sanitized. |
|
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 Observed meatballs, grilled chicken, philly steak and pork bbq not properly date marked, in discussion with the department manager these products were prepped the day before. CDI - PIC properly date marked the product.
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 opened feta cheese in the pizza cooler with an open date of 10/01, expired. CDI - department manager voluntarily discarded. - REPEAT- *improvement in datemarking overall during the inspection, will keep at half demerits. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the sushi chef thermometer was calibrated and was signed off on the logbook, however when thermometer was checked by the EHS it read negative degrees. CDI - PIC obtained a new thermometer. Discussion with the Sushi chef on proper documentation of the process in their logbook. |
|
33
|
0.50
|
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 Observed just prepped chicken salad wrap placed out on grab n go and not properly cooled to 41F. Temped at 44F. CDI - PIC removed the wraps and placed back into the walk in cooler. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices. Observed the sushi chef thermometer not properly functioning. CDI - Obtained a new thermometer. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small fly in the bakery area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed one slicer in disrepair, face plate had fallen off and has exposed an uncleanable surface. In discussion with the PIC there is a work order to have this replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli meat case and cheese case accumulating food debris along the tracks and on the vents. Clean and maintain. |