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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 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 cooked Brussels sprouts cooling in WIC at 59f at 1:50 still at 59f at 2:25. Cooling rate of 0 degrees. Observed spinach dip cooling in WIC at 98f at 1:45 still at 86f at 2:30. Cooling rate of 16 degrees per hour. Observed jus cooling in WIC at 80f at 1:45 still at 74f at 2:30. Cooling rage of 8 degrees per hour. CDI - items spread onto sheet pans and/or divided into shallow pans and placed int freezer to quickly chill. Items would not have met cooling parameters without EHS intervention. Note: TCS foods cooling at improper rates has been found on multiple previous health inspection reports from 12/7/21, 3/25/22, and 5/12/22. EHS recommends reviewing cooling procedures to avoid escalation to full point deduction, |
|
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 pork belly for ramen in WIC with date marking pull from frozen 9/7. Cooked beef, French onion soup, and au jus all cooled from previous day’s service in WIC with no date marking. CDI - items discarded. Overall some improvement in date marking observed. 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 cooked Brussels sprouts, cooked spinach dip cooling in WIC in deep portions in pans not stirred. Observed au jus cooling in deep plastic container in WIC. CDI - items spread onto shallow pans or divided into small containers moved to freezer to quickly chill. When cooling foods, use methods that allow air flow and rapid cooling. Note: Improper cooling methods have been noted on multiple health inspection reports from 12/7/21, 3/25/22, and 5/12/22. EHS recommends reviewing cooling method procedures to avoid escalation to full point deduction. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw vacuum sealed tuna and raw vacuum sealed salmon thawing in sealed packaging. CDI - packaging opened. This has been noted on previous inspection reports from 3/25/22 and 5/12/22. |
|
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 floors and walls around dish machine. Clean. |
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