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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
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 peeling sticker residue on large cambros stacked on clean dish shelving. CDI-Discussed cleaning procedures with PIC and items were taken to be rewashed.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods in walk-in cooler above 41F. Unit was serviced yesterday. Freezer door was opened inside walk-in to drop temperatures of food. During inspection, ambient air temp in walk-in was 38-39F. Recommended a lower temperature setting to ensure cold holding temperatures are maintained. When freezer door was open, ambient air in walk-in was 35-36F.
Observed a few foods in top of pizza prep unit above 41F. Highly likely that gaps in top of unit are affecting cold air circulation. Gaps were filled with metal pans.
Observed chicken wings out at room temperature on cook line. Wings were above 41F. Wings were placed back into walk-in units to quickly cool.
During inspection, manager contacted cooler service rep to inspect and adjust units who arrived on site during inspection. Thermometer was observed to be in disrepair.
***3 day verification required. Follow up visit will be conducted tomorrow to recheck walk-in cooler and prep top temperatures.
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 cooked lasagna and cooked pasta (penne and noodles) without date mark. Items were prepped yesterday during service. CDI-Food was properly labeled. *Improvement since last inspection- point deduction not increased.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT 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.
Label oil and water squeeze bottles.
CDI- PIC instructed employee to store squeeze bottles in metal pan labeled with product. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on floor in walk-in freezer.
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 a couple dented cans on dry goods shelving. CDI-Dented cans were separated from food for sale and designated to be returned for credit. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives at pizza prep table stored in between crevices of prep unit. |
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