|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed both the deli manager and the store manager with very little knowledge of FBI’s. CDI-EHS went over FBI’s and how to remember and the issues involved with food handling and these illnesses. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris underneath the blade, on the stand. CDI-PIC w/r/s before end of inspection.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil, artichokes and garlic in the olive bar holding at 52F. CDI-PIC voluntarily discarded and called maintenance while EHS was on site.
Observed sushi in the grab and go between 48-58F. Sushi employee explained they put in directly in the grab and go after they make. They made less than 1 hr ago. Sushi employee moved to the small reach in freezer. EHS has suggested more training for employees on training.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
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 Observed crab salad with a DM prep date from 4/4-they had originally put discard date at 4/9 but it was crossed out and put at 4/14. PIC did not know who made it. CDI-PIC voluntarily discarded.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi employees using a 24hr time stamp for the acidified sushi rice. After looking at the variance they are only approved for 4 hrs. Sushi employee could not provide documentation stating they can keep sushi rice for 24hrs.
Observed acidified sushi being used and sushi employee did not check the PH balance of the rice. Sushi employee showed EHS how they do it, sushi rice was 3.9PH-they added in log. VR REQUIRED 4/24/2023. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 large containers with no plastic wrap protecting them. |
|
54
|
0.50
|
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 trash cans near hand sinks. They need to provide smaller trash bins for the hand sink area. |