| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
0
|
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 Observed one (1) pan of garlic pork in the WIC with date marked for 05/26. No other date marking or disposition violations were observed at time of inspection. CDI - PIC voluntarily disposed of out of date food item.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two (2) hot dog buns, three (3) ham and cheese rolls, and two (2) Bulgogi buns stored at bakery display without effective TPHC labeling. PIC stated that TPHC rotations had occurred at 3 p.m., prior to EHS arrival, and that TPHC label had not yet been applied. Observed temperatures (89F for hot dog roll) confirmed this assertion. CDI - PIC properly applied a TPHC tape label to bakery display. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
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 three (3) unlabeled in use containers (two lemon pepper, one brown sugar) stored in at back of house prep areas. Label all working containers of food items. CDI - EHS labeled unmarked working containers. REPEAT.
Note: Pre existing station labels and container labels within the facility remain in place and are observed as being effective. Observed two (2) unlabeled oil bottles at grill station, but these were kept in effective proximity to manufacturer bottles of oil, such as to effectively identify them. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) scoop in sugar bin with handle contacting the food. CDI - Scoop was removed, rotated to 3 compartment sink and replaced with readily available clean scoop. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two (2) black bags of bread points in WIC. Hold food items in food approved safe storage containers (plastic and metal bins, food safe bags, Tupperware containers, etc.)
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed pastry cabinet made of unsealed wood. Seal non food contact storage materials so as to be smooth and easily cleanable. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 minor food soil on lower shelf of front of house bakery table and prep unit interiors. Clean as needed.
Note: Observed prep line cutting boards with minor food soil at time of inspection. PIC detailed four hour cleaning procedure, and food contact surface debris is appropriately explained by high traffic experience during lunch period. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 buildup of grease at metal wall adjacent to stove area. Clean as needed to prevent soil accumulation. |
|
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 employee food items (peaches, salsa, employee drinks, pickles) stored above customers food items (tofu, washed carrots, etc.) in the WIC. Properly label and/or distinguish employee food and beverages from items held for resale. Store employee items at an elevation such that they can not contaminate customer food. |