|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back corner near walk in blast chiller and coolers blocked by rolling carts and cooking equipment. CDI- equipment moved. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dish machine not reaching 160F surface temperature when tested. EHS ran plate thermometer through machine 3-5 times, observed machine reaching 149F at maximum. EHS compared with facility plate thermometer, unable to get reading above 149F. PIC called Hobart to service machine during inspection, technician is in route to facility during inspection. Facility will wait for technician to fix machine before washing/sanitizing more dishes, if technician is unable to fix machine in timely manner facility will utilize 3 compartment sink to sanitize as final step until machine is properly fixed. VR by 5/9/22 to ensure machine is properly sanitizing at 160F (or above) surface temp. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and a pitcher filled with oil with no label. |
|
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 a bag of carrots stored on the ground in walk in cooler. Observed several boxes of food stored on the floor in the walk in freezer. PIC stated that they will get more storage pallets to put product up off the ground. |
|
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 fan vents in walk in cooler with dust buildup, in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls at dish pit with damaged FRP, in need of replacement. PIC stated that this is scheduled to be replaced at the end of May, waiting for more students to leave campus before major renovation projects. |
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