| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed male restroom with removed handwashing sign. CDI - EHS affixed new handwashing sign to male restroom wall and provided replacements to PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed approximately five (5) cream cheeses in the bagel prep top unit stored above the required temperature for TCS cold holding (45F, 46F) while items in the bagel prep unit underside (macaroni salad, potato salad) were observed at proper temperature for cold holding (40F, 39F, respectively). Towards end of inspection, approximately 1 hour later, items had been observed increasing in temperature. Cream cheeses were seen from 52F to 60F, while recently place macaroni and potato salads were now 43F and 44F respectively. Salads were rotated to WIC for corrective cooling; all other TCS items in the prep top were placed on TPHC for the remainder of the day’s hours of operation, approximately 2 hours.
Observed chicken several TCS items in grab n go retail cooler ranging from 41F to 49F. Ambient temperature of the and cooler registered at approximately 40F, though was observed initially at a temperature of 45F. All food items in the grab n go cooler were voluntarily disposed of by PIC. A verification for cold holding will occur no later than 04/17/2023. |
|
24
|
0
|
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 milk held on TPHC with time marking being replaced with new milk during inspection. Newly placed milk was not labeled. PIC elaborated that newly placed items were set to be disposed of without labeling, as facility closing time would be before 4 hours elapsed on the newly placed items. CDI - EHS and PIC reviewed instructions for TPHC items; items held on TPHC must always be marked with proper hold time and time of disposal, even if placed temporarily. Items were marked accordingly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 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 cooling food items (tuna salad, bacon jalapeño cheese mix) placed within WIC to cool from service while covered with lids. wrap. Observed employee placing items to cool from prep (sliced tomatoes, cream cheeses) with lids and plastic wrap affixed. Cooling rate on tuna salad and bacon cheese mix were observed as insufficient. CDI - Cream cheese, bacon mix, and tuna salad cover were rotated to the walk in freezer for immediate corrective cooling. Tomato plastic wraps were open to allow for more effective cooling. EHS provided establishment with cooling chart for prepared food items. REPEAT. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed two (2) containers of chicken salad at grab n go cooler recently placed with handwritten labels, including pricing, date marks, and common name, but missing other label requirements. CDI - PIC delegated removal of chicken salad items and had label rewritten to include necessary details. |
|
40
|
0.50
|
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 one (1) employee at grill line and one (1) food employee at back of house food prep wearing bracelets and a jeweled ring, respectively.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee at back of the house food prep without an effective hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in under concentrated sanitizer (less than 50 ppm) at start of inspection. CDI - Bucket of sanitizer was dumped and remade at 3 compartment sink, observed at an effective concentration (approximately 100 ppm). |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of to-go cups in hallway stored directly on the floor. REPEAT
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) to go containers stored at prep area with exposed food contact surfaces. CDI - To go containers were reoriented to prevent potential contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for facility QAC sanitizer. A verification will occur no later than 04/24/2023. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above entrance of WIC. |