|
|
| 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 employee drinking from bottled drink at food prep area, stored next to to-go containers under prep table. CDI- bottle moved, EHS discussed proper drink storage and use with PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart at bakery preventing access to handsink near walk in cooler. CDI- rolling cart moved, EHS discussed importance of handsink access. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a deli chub stored in deli display case with no covering/wrapping. CDI- chub discarded during inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 . Observed multiple sliced deli chickens exceeding 7 day limit, 1x chub marked as opened 11/06, 1x chub marked as opened 11/08. CDI- deli chubs voluntarily discarded during inspection. REPEAT. |
|
28
|
1
|
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 Observed dish soap stored directly next to packages of chicken thawing out at 3 comp sink area. Observed degreaser stored on prep table, directly above/adjacent to deli meat ziplock bags. CDI- chemicals moved, EHS discussed proper chemical storage. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed multiple packages of chicken in thawing process stored at 3 compartment sink area, chicken remained on prep countertops for over 30 minutes, not under running water and thawing in room temperature air. CDI- chicken moved back to walk in cooler, EHS discussed proper thawing methods with PIC and employees. Directed employees to thaw with running water, move to walk in cooler to finish thawing process and to avoid chicken sitting out for extended periods of time. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups at Starbucks stacked above fill line of dispensers, rims of cups are exposed to potential contamination. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on pizza prep cooler with debris, in need of cleaning. Observed sliding tracks at sushi station with black buildup, in need of cleaning. REPEAT. |
|