|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. 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 can opener with buildup of dried food debris. CDI-PIC placed at dish machine area to be cleaned. |
|
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 front prep cooler near grill out of cold holding temperature. At time of inspection there was a 4 hour time stamp from 11-3pm on all items in prep cooler and low boy and all items in prep cooler will be discarded at 3pm. Internal temperature of prep cooler was 53F during inspection. PIC stated that a work order has been placed for unit and technician should be servicing unit sometime today. VR-A verification visit will be conducted within 3 days to see that TCS food items in prep cooler is maintaining 41F or below and maintains an internal temperature below 41F.
Also observed shredded mozzarella cheese in pizza make station above 41F (see temperature chart). Cheese was observed past the fill line. CDI-PIC placed shredded cheese in less in containers below fill line and placed cheese in WIC to rapidly cool.
Observed diced tomatoes, Parmesan cheese, pasta noodles, and diced tomatoes in back prep cooler out of cold holding temperature (see temperature chart). PIC stated items were prepped around 11am and placed directly in prep coolers to continue cooling. CDI-All items were placed into walk in cooler for proper cooling. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping an handling food without head covering. -REPEAT VIOLATION- |
|
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 front prep cooler near grill not maintaining an internal temperature below 41F. PIC has put in a maintenance request and cooler should be serviced this evening. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed coolers and gaskets with food debris specifically on door handles and openings. -REPEAT VIOLATIONS- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed in women's restroom of debris on floor. |
|
55
|
1
|
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 dirt and food debris throughout kitchen on walls and floors. -REPET VIOLATION- |
|