|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on multiple products (slaw, pork, sliced ham, grits, pasta) in flip top and walk in cooler. CDI- PIC able to identify date of prep using prep sheet and larger stocks in walk in cooler, products properly labeled during inspection. REPEAT.
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 on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had exceeded 7 day date mark limit, including roasted red peppers from 1/26 and shredded chicken tinga from 2/1. CDI- products voluntarily discarded during inspection.
Note: this is facilities 4th consecutive date marking violation. EHS discussed risk control plan implementation if facility is unable to comply with proper date marking. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a plastic bottle filled with blue liquid that was not labeled. CDI- PIC identified as degreaser, labeled during inspection. |
|
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 a few shakers and squeeze bottles with no label at cookline. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wristwatches on. |
|
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. Observed multiple stacks of plastic and metal pans wet stacked. Ensure air drying before stacking clean dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed significant gasket damage on reach in units throughout facility, gaskets are torn and peeling from frame, in need of replacement. Observed bottom shelf of metal shelving in walk in cooler caving into the floor. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards with deep grooves, no longer smooth and easily cleanable. EHS discussed with PIC. |
|
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 food debris and black buildup on flooring underneath shelving in walk in cooler, in need of cleaning. REPEAT. |
|