|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT 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 sticker residue on stacked metal food pans on clean dish shelving. CDI-Discussed wash-rinse-sanitize process with PIC. containers were separated to be rewashed. |
|
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 some items in walk-in cooler above 41F, around 42F and a couple items 43F. Employee had been opening door frequently for catering orders. Recommended that walk-in cooler setting be turned down to account for frequent opening during busier hours. TCS foods are quickly used and not held in cooler for more than 2-3 days. EHS will do follow up visit on Monday to assess cold holding in unit.
TCS foods on cold line above 41F. Facility had ceased using TPHC but will be reimplementing procedure. Risk control plan might be needed if noncompliance continues after follow up visits.
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 . |
|
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.
Observed sugar bin without label. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans observed wet stacked. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT 4-501.11 Maintain equipment in good repair. Ensure that cold line prep unit is repaired or replaced - unit holding TCS foods above 41F. Observed ice machine vent missing from unit.
Cold line prep unit needs to be adjusted, repaired, or replaced. Currently top of unit still not holding items 41F or below. TPHC will be used for top of unit. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT 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. General cleaning needed along walls in prep and dish room especially under sink compartments.
Minor cleaning needed along women’s bathroom floor.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed missing HVAC vent grate in ceiling above dish storage. |
|