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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 |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the basin of the handsink in main kitchen area. CDI- EHS educated PIC and employees, sinks may not be used for any purposes other than handwashing. |
|
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 sticker residue on outside of pans, pans are nested together so food contact surfaces are contacting the outside of pans with stickers attached. Ensure stickers/tape are fully removed before wash/rinse/sanitize process. Observed ice wand stored in freezer with food debris attached, EHS discussed wash/rinse/sanitize process for ice wands and storing as clean, suggested wrapping with plastic wrap or storing in clean container to avoid contamination. CDI- dishes removed for cleaning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice Shute with black buildup, in need of cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Observed a couple of products in main prep unit holding above 41F, see temperature chart. EHS assessed unit, unit is holding most TCS foods at 41F or below. PIC believes a couple of products may of been left out during morning rush, PIC stated he believes unit is over filled causing issues with air flow. CDI- watermelon discarded, barley and buttermilk ranch brought to walk in to cool. REPEAT. Note: points de-escalated as facility has improved cold holding in this area. PIC has had unit consistently serviced, EHS believes this is a process issue rather than equipment issue. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 . Observed cut watermelon and sliced ham marked 11/28, had exceeded 7 day limit. PIC was unsure about date of watermelon, but stated the ham label was incorrect and ham was sliced on Monday. CDI- watermelon discarded, ham label changed. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 honey, sugar, and combined baked ingredients with no label. Observed one jar of honey with labeled honey jars with no label. REPEAT. Note: points not escalated, facility has corrected shakers with no labels, different area needing labeling in todays inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket that appeared cloudy at 50ppm quat sanitizer. CDI- sanitizer refreshed during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet containers nested together at dish area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed vegetable choppers with areas that are not smooth and easily cleanable, has pits that cannot be properly cleaned. CDI- vegetable slicers removed from equipment during inspection |
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