| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed server using bare hands to handle loaves of bread in server alley area. CDI - PIC discarded bread and instructed employee to use tongs to handle bread in lieu of hands. |
|
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 no paper towels available at hand sink near breading/fryer station. CDI - towels provided |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using gloved hands to bread chicken with gloves touching the breading containing raw chicken then proceed back to salad prep area and use same soiled gloves to handle ready to eat food. CDI - EHS directed employee to change gloves and wash hands after breading raw chicken and before handling foods at salad station. Gloves changed and hands washed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce items stored directly above washed and ready to eat produce including cut lettuce and cabbage/carrot blend in WIC. CDI - PIC re-organized. Do not store unwashed produce above food that is washed and/or ready to eat. |
|
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. Observed multiple utensils stacked ready for use in service areas of kitchen with dried food residue or other splatter/debris present on food contact surfaces. CDI - items removed to dish area for re-cleaning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of smaller bulk ice machine. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed prime rib cooked previous day still at 43-44f in WIC. Cooling log from prime rib previous day shows lowest temperature achieved 43f at 3:30 pm. CDI - discarded. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods holding in salad prep cooler above 41f. See chart. CDI - items held in unit overnight discarded. Unit ambient air temperature at beginning of inspection at 47f but recovered to 38f during inspection. TCS foods placed into unit holding at less than 41f at end of inspection. PIC noted that they had power outage recently that may have re-set defrost timer. PIC called for service and to closely monitor unit for elevated temperatures during operational times.
Observed cooked ribs at 52f in ice bath on breading station. Ribs stacked high out of container and well above ice level of pan. CDI - ribs returned to WIC to quickly chill to 41f as they had been in the ice bath less than 2 hours. |
|
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods in use at service line not prepared today but labeled with today’s prep date including cut tomatoes, cut lettuce, shredded cheeses, and more. Items filled from bulk in WIC which are dated properly. Observed cooked ribs in service cooler and cooked prime rib in WIC with no date marking. CDI - items properly date marked as PIC able to identify date from bulk match or product discarded. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chopped boiled egg cooling in salad prep top cooler with elevated air temperature. Observed whole prime rib roast tightly wrapped cooling in WIC. CDI - eggs placed in WIF to quickly chill to 41f. Prime rib discarded. PIC noted that they typically ice bath prime rib and verify cooled to 41f prior to wrapping, however, procedures may not have been followed. Cooling log does not show prime rib reached 41f. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees staging and handling food items without effective hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watches and bracelets on wrists. |
|
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 on flooring in bar area. Observed various areas of standing water/unclean water under/behind equipment in dish area, in back prep area, and in bar area. |