|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of raw chicken stored above a box of raw salmon in prep room walk in. PIC stated that salmon typically isn’t located in this walk in, an employee from seafood department must of stored in here. No visible signs of contamination. CDI- box of salmon moved out of walk in, back to seafood department. |
|
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 several products that had exceeded 7 day limit and products that were mislabeled, according to PIC. EHS observed that there are inconsistencies in date marking system for sliced deli meat, some products are being labeled with “packed on” and some are being labeled with “sell by”. PIC explained that the products in deli case should be getting a “packed on” sticker while the sliced meat on customer grab and go should be marked with “sell by”. EHS observed 2x sliced chubs of turkey that were marked as packed on 4/12. EHS observed 1x sliced chub of ham marked as packed on 4/9 and 1x sliced chub of ham marked sell by 4/16. EHS observed 1x sliced chub of corned beef marked sell by 4/16. EHS observed buffalo chicken marked as sell by 4/19. EHS also observed a package of ham marked “packed on 4/23”. CDI- all products that had exceeded 7 day limit were voluntarily discarded during inspection. EHS observed PIC change label on ham marked “packed on 4/23”. PIC stated he will have a discussion with all deli employees to ensure everyone is on same page with date marking system. EHS will make compliance visit to ensure facility has corrected date marking system and shows improvement. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface near sushi station during inspection. EHS observed multiple sanitizer buckets registering 50ppm quat sanitizer. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked on shelving near blast chiller. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored on prep table upright, no protective packaging. Ensure these items are inverted or kept in packaging until use. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 shelving near hot display case with food debris buildup, in need of cleaning. |