| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed person in charge make contact with chicken during the inspection after REHS found out of temperature.. CDI- Chicken was discarded during the inspection. |
|
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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food contact surfaces with debris left attached on air drying shelves. CDI- DIshes were moved to 3 comp sink to be washed, rinsed, and sanitized. Store ice wands in a clean location. Observed ice wands making direct contact with the floor and boxes. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 . Observed shrimp from cooling this morning according to time stamp, 8:28am not meet cooling time parameters 15:20pm. Shrimp was discarded during the inspection. Observed sausage drop 20 mins in 44 mins. In that time period, sausage should have dropped a total of 23.76F. Sausage was spread out on sheet pan to cool at a faster rate. |
|
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 All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in cooler not meet cold holding threshold of 41F. Foods include bagged shrimp, calamari, rigatoni, shrimp, fettuccini, and sausage. See temperature chart. CDI- Foods above 45F were discarded. Foods in between 42-45F were cooled during the inspection. |
|
33
|
0.50
|
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 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 chicken breast cooling inside of prep unit after previously pulling from processing. Observed bagged shrimp cooling wrapped with metal pan that does not allow air flow. Ensure that foods have the proper air flow to reach cooling and containers are vented. CDI- Chicken was spread out on sheet pan to cool at a faster rate. Shrimp did not meet cooling and was discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 oil, salt, and sugar in a secondary container without labels left attached. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies beside ice machine in the kitchen and flies throughout the kitchen. Ensure that pest control is coming at a consistent rate. Be vigilant in efforts to control the spread of pests. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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 reach in drawers holding foods above 45F. Reach in drawer currently has a work out placed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Food establishment does not have a max/min thermometer temperature indicator strips present inside of the facility to measure hot water rinse. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed carts in need of additional cleaning. Recommend a higher cleaning frequency. |
|
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 several areas of tile floor beginning to degrade throughout kitchen. |