|
10
|
1
|
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 hand washing sink with a wet wiping cloth stored inside upon arrival to inspection. Wet wiping cloth was removed from sink. PIC educated team members that hand washing sink can only be used for hand washing only., |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 cheese and deli ham inside of case being kept for longer than 7 days. CDI- Both items were discarded during inspection. PIC was aware of 7 day hold time with first day being the day meats and cheeses are opened. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on countertop during inspection. Ensure that wet wiping cloths are returning to buckets after use and buckets have a concentration of 200-400 ppm for quat solutions. Wet wiping cloths were moved to a dirty linen bin. |
|
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. Plastic tray used to hold meats in case shall be stored in a manner that allows them to effectively air dry. Observed trays left wet stacked during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed broken meat trays during the inspection. Trays shall be replaced as needed when they no longer meet smooth and easily cleanable ruling. |
|
55
|
0.50
|
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 accumulation of food debris on walls and ceiling tiles throughout the meat room. Observed accumulation of dust on vent covers within the meat room. EHS recommends increasing the cleaning frequency to avoid accumulation of food debris and dust |