|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off handwashing sink faucet with bare hands after washing hands. CDI-Corrected employee and PIC during inspection. hands rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . TCS foods in bistro make unit were not 41F and below. Unit had accidentally been turned off by switch below lowboy during between shift cleaning. It was determined that cooler was turned off soon before inspection. Food was moved to walk-in to quickly cool. PIC will verify that unit is cold holding properly before food is replaced. CDI- After write up, ambient air temperature on bistro unit was measuring 38F and food placed in unit to test temp measured 38-39F as well. *Repeat but no point escalation due to different cold holding issue on previous inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two bottles of surface cleaner were observed unlabeled during inspection. PIC identified bottles as hydrogen peroxide surface cleaner for non-food contact surfaces. CDI-Bottles were labeled. |
|
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. Labels had fallen off of large white flour/sugar bins in bakery area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket but solution was 0 ppm on QAC test strip. Be sure that wiping cloths are fully submerged in solution and that sanitizing solution is changed when visibly soiled. All other sanitizer buckets for wiping cloths were at proper QAC concentration. |
|
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. Couple stacks of ceramic bowls and a few Cambro food containers observed wet stack in storage. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup used to scoop food from sugar container. Be sure that scoops have handles that also remain out of food between uses.
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. Some boxes of single use items on floor at coffee bar. Some items had been just delivered on truck. Facility is trying to locate approved storage for boxes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Shelving for clean dishes by dish machine is rusted. Replace torn gaskets (walk-in cooler, single door tall reach-in unit near coffee bar) |
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