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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 |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing components of deli slicer in 3-compartment sink. Employee then donned gloves and began making sandwiches without washing hands. Employees must wash hands before donning gloves and after handling soiled utensils or equipment. CDI - Employee instructed to wash hands and did so correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Employee observed washing components of deli slicer with soapy water and did not place components in sanitizer solution at all before beginning to dry it with a cloth towel and place it back on slicer. Utensils and food-contact equipment must be sanitized after cleaning. Cleaned utensils and food-contact equipment must be in quat sanitizer for a 60 second contact time. CDI - Employee instructed to place component in sanitizer solution and did so. |
|
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 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 . Corned beef, roast beef, Italian meats, and pastrami were over stacked above pan fill line in sandwich cooler tops. Top layers of meats measured 49-52F. Sausage beside grill also measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. 0 pts. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 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 . Corned beef dated 10-22 in upright cooler. Cooked sirloin dated 10-25. Use or discard TCS ready-to-eat foods within 7 days, with day 1 being the date of prep/cooking. CDI - Items discarded by PIC. REPEAT // 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 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. Turkey sausage missing date label in sandwich cooler. CDI - PIC dated turkey sausage. |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees wearing bracelets on wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees preparing food with no hair restraint. Food employees shall wear a hair restraint, such as a hat or hair net. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed using a towel to dry deli slicer components after washing. Robot coupe sitting upright on clean utensil shelf with standing water in the bottom of it. Allow utensils and food-contact equipment to air dry. Invert utensils while air drying and do not use cloth towels to dry clean utensils or food-contact equipment. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Establishment had Sink and Surface sanitizer test strips, but sanitizer in use at 3-compartment sink was quat sanitizer. VR - Verification required within 10 days that establishment acquires quat test strips. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employeecell phone observed sitting on top of container of oats. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. 0 pts. |
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