|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Flounder being stored in prep unit 8 at 47F. CDI: PIC voluntarily discarded item.Observed Bruschetta tomatoes, grilled chicken, queso and shrimp being held in prep unit 3 at cook line all between 51F - 55F. See temp chart. PIC placed items on TPHC as items were pulled from WIC approx. 1 hour prior to temps being taken. VERIFICATION REQUIRED within 3 days to ensure prep unit 3 is repaired |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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, 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 cheese sauce in prep unit, Ham chub, prime rib, several items on speed rack in WIC and lobster queso in RIC all missing date marks. CDI: PIC stated all items were prepared either today or yesterday and date marked items. REPEAT. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large deep plastic container of cut lettuce cooling in drawer cooler of prep unit 7, covered container of salmon cooling in seafood RIC in back prep area and large container of lobster queso cooling in seafood RIC. Items would not have met cooling parameters without EHS intervention as units are not designed to rapidly cool foods and items were either covered or too thick too cool in unit. CDI: PIC placed cut lettuce in WIC and other items were placed in blast chiller to rapidly cool. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of cooking oil on prep line and several condiment bottles with sauces not labeled in flip top unit. CDI: PIC instructed employee to label bottles. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food being stored in WIC located outside. CDI: PIC placed boxes off floor. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
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 stacks of single use articles being stored on shelf at cook line stacked right side up. CDI: PIC inverted containers to shield from contaminants. Also observed boxes of single use articles being stored on floor in dry storage area. CDI: PIC placed boxes on shelf. |
|
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 Test strip had test strips for quat sanitizer, however no color comparator was available for strips. VERIFICATION REQUIRED within 10 days to ensure test strip color comparator is available. |
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