|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed breading raw chicken with gloves on hands. Employee discarded gloves and then when straight to handling clean utensils and touching the cutting board that the cooked tuna is cut on. Employees must wash hands when going from handling raw animal foods, to handling clean utensils. CDI - Employee instructed to wash hands and did so correctly. Cutting board and clean utensils she was handling were taken to dish machine to be washed. REPEAT. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety 6 pans of tortilla soup measured 80-90F after cooling for 1 hour 50 minutes. 2 pans of asiago soup measured 60-77F and had been cooling for over 2 hours. CDI - Tortilla soup moved to large pot and reheated to above 165F. 2 pans of asiago soup were voluntarily discarded. |
|
23
|
0
|
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 Roasted garlic and thyme butter, Cajun butter, and prime rib were date marked for a 30 day shelf life in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of cooking or preparation. CDI - Dates changed during inspection. 0 pts. |
|
33
|
0
|
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 Deep pans of soup were cooling in blast chiller. Separate out large amounts of food into smaller, shallow pans to facilitate rapid cooling. Cooling methods must be able to cool the product within the cooling parameters: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Tortilla soup reheated and 2 pans of asiago soup discarded. 0 pts. |
|
35
|
0
|
Approved thawing methods used |
No |
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. Packages of raw tuna found in walk-in cooler that were still vacuum packaged. Remove from ROP packaging before thawing under refrigeration. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Sandwich cooler lids do not function properly. Repair lids. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard overflowing out of dumpsters. Increase frequency of pickup if the trash can't be contained within the dumpster. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles and floor drains are damaged in dish machine area. Repair broken tiles and sinking floor drains. 0 pts. |
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