| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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 a knife and a pair of scissors stored in a plastic container labeled “clean utensils” with food debris on blades. Employee stated she had just recently used utensils, put them back in the clean container. CDI- knife and scissors removed for cleaning. |
|
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 holding above 41F during inspection, including boneless wings and pulled rotisserie in the walk in and boneless wings in the cold holding grab and go station, see temperature chart. Through discussion with PIC and employees, determined that the boneless wings and pulled rotisserie chicken in the walk in cooler had just been prepped this morning, was out briefly during prep, causing the rise in temperature. PIC stated that products should of been cooled to 41F or below in blast chiller before placing in cold holding. Observed boneless wings holding above 41F at customer grab and go, see temp chart. Through discussion with PIC and employee, process for boneless wings is to remove from blast chiller, toss in sauce, package and place out on floor. EHS explained that products should be cooled to 41F or below after tossing in sauce/preparing, as this brief time in room temperature is causing the products to rise in temperature. CDI- products moved to walk in freezer to rapidly chill before being placed back in cold holding. EHS discussed process with PIC and employees, employees will now cool products in blast chiller after preparing and packaging to ensure products reach 41F or below before being placed in cold holding. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 on date marking please visit: http://meck.co/FoodSafety. Observed 8 opened deli chubs (turkey, ham, roast beef, pastrami, chicken) that had exceeded the 7 day date marking limit in the deli display case. Opened deli chubs had dates ranging from 1/23 to 1/28. CDI- all deli chubs voluntarily discarded during inspection. EHS discussed date marking with PIC and employees, emphasized the importance of discarding products that have exceeded date marking limit. REPEAT. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 products (boneless wings, rotisserie chicken) cooling in walk in cooler that had been tightly packaged and stacked on top of each other, with plastic lids tightly secured. Containers had condensation on lids, indicating that they were placed in packaging while still warm. Facility is not using blast chiller to properly cool products. CDI- packaged products moved to walk in freezer to rapidly cool. EHS discussed cooling methods with PIC and employees. Facility will use blast chiller to cool products in future. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working in deli department with food, wearing a wrist watch. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers wet nested at pizza station. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups at Starbucks stacked well above fill line for cup dispensers. Rims of cups were exposed with the cups stacked above dispenser fill line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual cutting boards with staining, deep grooves, no longer smooth and easily cleanable. CDI- PIC took cutting boards out of rotation, opened new cutting board during inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored in walk in freezer, next to retail items. |