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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee coffee cup stored on prep surface, directly adjacent to meat slicer and clean dishes. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple products (chicken wings, meatballs, marinara sauce, pasta) with no covering in the walk in cooler. EHS discussed need for covering food in storage, encouraged facility to leave uncovered during cooling process but to ensure food is covered once it has properly cooled. REPEAT. |
|
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. 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 . Observed multiple plastic containers stored as clean with stickers on outside of containers. Containers are stacked together so food contact surface of one container is contacting the sticker on the outside of another. EHS explained that dishes cannot be properly cleaned and sanitized with sticker attached, remove sticker before cleaning. CDI- dishes had stickers removed and ran through dish machine to properly clean and sanitize. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed pizza sauce holding at 96F in one of the hot holding wells, all other products were at proper temperature (another container of marinara and meatballs). Through discussion with PIC and employees, determined that an employee poured cold sauce into container during the lunch rush without properly reheating first. CDI- sauce removed and properly reheated before placed back in cold holding. |
|
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 Observed multiple bottles with chemicals without a label. Observed multiple bottles labeled as “peroxide”, one bottle with red chemical and one with a yellow chemical. PIC determined that chemical with yellow was peroxide, red chemical was degreaser. CDI- chemicals properly labeled 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 multiple stacks of plastic containers that were wet stacked on clean dish shelving. |
|
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. Observed a few gaskets on the low reach in unit with damage, splitting. EHS showed gaskets of concern to PIC. |
|