|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside surfaces of clean metal pans (food contact surfaces) stacked so they are contacting the outside of metal pans with tape attached to outside, not properly cleaned. EHS discussed ensuring tape/labels/stickers are fully removed from pans before wash/rinse/sanitize process. CDI- metal containers with tape residue removed for cleaning, PIC discussed with employees, will ensure tape is not left on these pans. REPEAT: Note- points left at 0. These are different food contact surfaces needing cleaning, previous inspection referenced utensils for hot bar not clean- EHS observed vast majority of food contact surfaces were clean during 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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and ham at sub station holding above 41F, see temp chart. PIC stated these deli meats were just sliced this morning and put onto line, typically have backups in cooler but did not today- running a sale on subs. PIC stated typical process is for deli meats to cool after slicing before placed onto line. CDI- turkey and ham removed from line, cooled in walk in.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several frozen bags of pre-cooked chicken thawing in prep sink with no running water. CDI- cold running water turned on to finish thawing process. REPEAT. |
|
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 large white container with rice at prep area with no label. EHS observed other rice container with label. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans of olives (used for olive bar at deli), not placed in designated area. EHS discussed dented cans with PIC, PIC will designate an area for damaged cans moving forward. CDI- dented cans removed, marked for return during inspection. |
|
44
|
0
|
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 couple of metal containers wet stacked at clean dish shelving. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors behind ovens/cooking equipment in need of cleaning. |
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