|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw lamb that was wrapped in the WIC, turning green in color, with “lamb 1/29, kind of stinky,” written on it. When EHS asked PIC about the product, he said that it should have been discarded earlier this morning, but that had not been done. CDI-PIC voluntarily discarded lamb and described the normal procedure for discarding adulterated/expired meats. |
|
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 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 Italian pinwheels that contained RTE cut greens, sliced ham, and sliced cheese, that had no date mark. When EHS asked when items had been prepared, the employee stated they were made two days ago. CDI-Correct date marks were added to pinwheels. EHS advised PIC on proper date marking of RTE foods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed knives and other utensils stored in shelving crevices above 3 comp sink. EHS asked employee about cleaning frequency of shelving, and the employee stated the wire shelving was last cleaned approximately 4 months ago. Store all utensils in an area protected from possible contamination. |
|
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 food debris and dust on meat wrapping table. Food debris was also observed on lower shelving in meat cutting room and around display cases. PIC stated display cases were deep cleaned twice a week. Increase cleaning frequency. |
|
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 a pink and black buildup surrounding the 3 comp sink in meat cutting room. Dried buildup was seen on floor in WIC. Dark ring of buildup was present on sink inside right employee restroom. Increase cleaning frequency in these areas to prevent buildup and contamination. |