| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed wet cloths in handwash sink near walk in cooler. - CDI - PIC removed cloths. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple stacks of clean dishes with whole stickers or sticker residue. Also observed visible food debris on tongs, cheese grater, scoop, and knife stored clean. CDI - PIC moved dishes to 3 compartment sink. - VR - Verification required within 10 days.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - PIC stated in use utensils (such as tongs and the like used to handle food) and bowls used to toss salad are only cleaned once at the end of the day. CDI - EHS educated PIC on proper cleaning frequency for these items. PIC stated they will increase cleaning frequency to at least every 4 hours. |
|
20
|
1.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed crumbled gorgonzola cheese not meet cooling parameters after being placed in walk in cooler after prep. Cheese was at 44F initially at 11:15am and still at 44F at 12:10pm. Item was placed in walk in cooler at 11:05am. CDI - EHS allowed PIC to uncover item and place in smaller containers to cool cheese at a faster rate. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Observed cooked onions and peppers, pizza sauce, shrimp, various styles of chicken, roasted broccoli, and sausage not holding at 41F or below in bottom of pizza prep cooler across from stove (see temperature chart). All items dated from previous days. - CDI - PIC voluntarily discarded all items. PIC has called to request maintenance of the cooler. Do not store any TCS items in cooler until it has been fixed. Cooler can be used for non-TCS foods. - VR - Verification required within 3 days. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - REPEAT - Observed container of chicken with no date mark and another container of chicken with 3 stickers all showing different prep and discard dates (all of which were past the discard date). CDI - PIC voluntarily discarded both containers of chicken. - VR - Verification required within 10 days. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 - Observed chicken and sausage cooling at ambient temperature on cooling racks in kitchen and cheese cooling tightly covered in walk in cooler. CDI - Rack of chicken and sausage had been cooling for 30 minutes so EHS allowed PIC to move rack to walk in cooler immediately. Covered containers of cheese were uncovered and stirred. - VR - Verification required within 10 days. |
|
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 multiple spice containers unlabeled. CDI - PIC labeled all spices. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed 3 tongs stored on rim of trash can used to store wood for oven, knife stored between top lids of deli prep top, and spatula stored between hot holding equipment and prep table. - CDI - PIC moved all utensils to 3 compartment sink. EHS educated PIC on proper locations to store in-use utensils. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup on large, white containers used to store dry goods (such as flour). Increase cleaning frequency to prevent buildup. |