|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink next to soda fountain. CDI: Dispenser was repaired and paper towels were made available. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breast cooked to 152F as a final temp. CDI: PIC returned item to oven to cook to 167F before serving. |
|
23
|
1.50
|
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 . Observed a container of anchovies and a zip lock bag of sausage being stored in pizza prep RI unit date marked 2/26. CDI: PIC voluntarily discarded items. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pimento cheese and bruschetta mix cooling in large deep covered plastic containers in WIC not cooling at a sufficient rate to meet cooling parameters. See temp chart. CDI: PIC moved items to shallow metal pans and placed uncovered in WIC to rapidly cool. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing in prep sink half under running water and not submerged in water. Also observed fully cooked lamb thawing on prep counter at room temp. CDI: PIC placed calamari in a metal bowl under cold running water to allow calamari to be submerged while thawing. PIC placed lamb in WIC to continue thawing under refrigeration. |
|
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 two large plastic containers of flour unlabeled being stored under prep counters. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed wiping cloths being used to line the bottom of a drawer cooler with fully cooked chicken resting directly on top of cloths. CDI: PIC voluntarily discarded chicken.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of tomato ketchup and beans being stored with non dented cans on dry storage shelf. CDI: PIC relocated dented cans. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate test strips for lactic acid which facility uses for it’s 3 compartment sink and sanitizer for prep counters. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained. |
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