|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed two (2) food contact thermometers with minor food soil residue. Observed kitchen staff utilize thin probe thermometer to check reheating food item in standing oven, then wipe with paper towel and store. CDI - EHS sanitized thermometer surfaces with probe wipes and/or readily available concentrated paper towels prior to their use. EHS discussed proper thermometer sanitizing with food employee:
Before use and before storage, or when used to temp foods of lower final cook temperature, such as checking ready to eat food after raw chicken, food contact surface of thermometer shall be cleaned with readily available sanitizer and wiped dry. |
|
21
|
1.50
|
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 numerous (greater than twenty (20)) portions of food (pasta trays, cheese burgers, etc.) in Hot cabinets 1 and 2 at kitchen entrance below 135F. CDI - Warmer temperatures were raised prior to additional storage, and PIC delegated reheating all out of temperature food to above 165F prior to serving. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 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 . Observed one (1) container of hummus in prep unit underside with no date mark. Per conversation with kitchen employee, hummus was opened earlier in the week, on 01/21. CDI - EHS allowed employee to date mark item with proper date. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of NSF food grade equipment lubricant stored above canned goods at shelving in dry storage. Per conversation with PIC, this is used to clean moving components of deli slicer. CDI - PIC rotated lubricant to chemical storage. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed two (2) trays of slacking frozen cheesy bread sticks held at ambient temperature during preparations for extended period of time. Most food items on tray were approximately 35F or below; however portions of tray items were observed above 41F. CDI - Breadsticks were observed as being reheated effectively prior to the end of inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with wrist watch on during food prep. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) unwrapped ice wands in back area reach in freezer with no wrapping in direct contact with relatively clean shelving.
EHS recommends wrapping ice wands in food safe wrapping or placing in container to prevent direct contact with shelving. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) labeled employee food tray stored above food items in back area RIC. Store employee such that it is not above food held for resale. |
|