| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recently on cell phone put on gloves directly after to begin cooking. Team member was asked by REHS to wash hands according to the cleaning procedure. Ensure that team members are aware of when to wash hands. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 . Ensure that foods at being cooled at a fast enough rate to meet cooling parameters. Observed mushrooms on sheet tray only drop two degrees in 32 minutes. Observed shredded chicken only drop 2F in 32 minutes also. Foods were broken down into smaller portions on the speed rack to meet cooling parameters. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cream of potato soup below temperature threshold at a temperature of 126F. Soup was discarded voluntarily during the inspection. No point escalation due to improvement. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed items including ranch dressing containing buttermilk (70F), spinach dip containing heavy cream (43F), and portioned chicken (43F) all above temperature threshold. Items were cooled using walk in unit. Ranch dressing was discarded during inspection. The squeeze bottle was observed too high in the prep unit causing food too warm. |
|
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 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 a large amount of shredded chicken and mushrooms on a sheet rack attempting to cool. foods were not meeting cooling parameters due to lack of air flow. Foods were broken down in to multiple sheet pans to increase cooling rate. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fan exhausts with build up attached in walk in units above food stored inside. Ensure that this area is cleaned to prevent possible contamination off foods. CDI- Foods were moved a safe distance away to prevent possibility of contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Proper hair restraints and beard guards shall be worn by all employees engaging in food preparation. Observed employees without beard guard present during the inspection. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with stickers still attached. Ensure that employees are washing fruits and vegetables prior to use and removing stickers. CDI- Vegetables were removed and washed before placing back on the prep line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods such as pyramid stacking. An example was shown by REHS. |
|
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. Observed soap dispenser detached from wall by hand washing sink on the main line. Repair or replace with liquid hand soap to allow employees to wash hands without using dispenser refill container. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving, gaskets inside of reach in units, and sides of equipment all with build up attached. Recommended higher frequency of cleaning. REPEAT VIOLATION Previous violation corrected. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease container with heavy grease around container posing a potential pest harborage/attractant issue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 several areas of tile floor beginning to degrade throughout kitchen.
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. Floors need additional cleaning throughout. |