|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a broom and dustpan stored directly in front of handsink at pizza station, restricting access to handsink. Observed chemical bottles hanging from metal divider on handsink at pizza station. CDI- objects restricting handsink access moved during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink at pizza station. CDI- PIC provided paper towels during inspection, left near handsink. |
|
23
|
3
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed several products without a date mark during inspection, including all TCS products at sub station (turkey, ham, Philly meat, meatballs, chicken, tuna, lettuce, tomatoes) and several products in deli case (3x turkey chubs, 4x ham chubs). PIC stated that date marking system for sub station is kept in a log sheet, PIC unable to locate January log sheet during inspection. PIC stated that products in deli case are labeled directly on product with printed sticker, PIC stated employees are forgetting to print sticker and keep on product. CDI- PIC was able to identify the dates the turkey and ham were sliced by a larger stock in the reach in unit below the sub line. EHS allowed PIC to backdate these products, all other TCS products were voluntarily discarded during inspection and PIC started a new log sheet. All unmarked chubs at deli case were voluntarily discarded. REPEAT.
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. Observed several products that had exceeded the 7 day limit, including pastrami dated (1/6), ham dated (1/1) , corned beef dated (1/3) and bbq chicken dated (1/5). CDI- products out of date were voluntarily discarded during inspection. REPEAT.
EHS will conduct compliance visit within 10 days (by 1/23) to ensure date marking system is corrected and improvement is noted. |
|
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 a bottle of sanitizer stored on cutting boards attached to sandwich prep line, sanitizer bottle spray nozzle was above food products like meatballs and Philly meat (with no lids) on sub line, potential to leak and contaminate food. CDI- bottle moved away from food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of icing stored on the ground in the bakery area. Observed a bucket of icing stored on the ground in the deli/bakery walk in freezer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on clean dish shelving during inspection. CDI- metal containers separated to air dry. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the hand washing sink at the pizza station, no waste bin at pizza station. PIC stated that employee empties trash at end of the night in this station, did not bring waste bin back. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 cook line and under cooking equipment with black buildup, in need of cleaning. REPEAT. |