|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with CFPM certificate at time of inspection.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products (sweet potato, corn mix, kale mix) holding above 41F in top of prep unit, rest of unit at 41F or below. These products were stacked over fill line, likely causing rise in temp. PIC stated these were stacked in cooler this morning. CDI- products moved to cool before placing into cold holding, EHS discussed not filling units over fill line.
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 . |
|
23
|
1.50
|
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 Observed several products with no date label, including 3x containers of sliced turkey, beans, rice and vegan “impossible” meat. PIC stated they have had issues with label maker, label maker only works for chicken, rest of products are manually labeled. EHS suggested label maker for all TCS foods. CDI- date labels placed on products during inspection.
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 . |
|
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 portioned powders with no labels near smoothie prep area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep unit with deep grooves, no longer smooth and easily cleanable. Observed colored individual cutting boards hanging near 3 comp sink in back area with deep grooves, staining on cut boards, no longer smooth and easily cleanable. Replace. |
|
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 underside of shelving in walk in cooler in need of cleaning. Observed interior of cold holding units (near vent grates) in need of cleaning. |
|