| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed food debris (green peppers) in handsink nearest WIC. Do not discard food or drink in hand sinks. - CDI - PIC cleaned hand sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed dead fly in container of meatballs that were hot holding. - CDI - PIC voluntarily discarded container of meatballs. |
|
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. - REPEAT - Observed chicken wings cooling in beer walk-in cooler temp 51F at 1:28PM. Per PIC, wings were cooked and placed in WIC around 8:30AM. PIC placed bagged ice on top of sheet trays of wings. Wings temped 49F at 2:08PM. - CDI - PIC reheated chicken wings to above 165F (see temperature chart) and restarted the cooling process. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 . - REPEAT - Observed spring mix holding above 41F in salad box (see temperature chart). EHS recommends only storing spring mix in salad box during peak times and storing spring mix in walk in cooler during non-peak times. Also observed multiple TCS items holding above 41F in right side of salad flip top unit (see temperature chart). PIC voluntarily discarded TCS items in flip top unit. EHS recommends temporarily holding TCS items on time in salad flip top unit until it can be repaired. EHS recommends permanently holding spring mix on time. TPHC form provided to PIC. - VR - Verification required within 3 days. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - REPEAT - Observed cooked pasta cooling in walk-in cooler in portioned, tightly sealed bags. Also observed caramelized onions, pizza sauce, and Thai chicken cooling in WIC in tightly covered containers. Items should be open or loosely covered during cooling. - CDI - PIC uncovered all items cooling in WIC. |
|
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 multiple spice containers and squeeze bottles unlabeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flies throughout kitchen. Increase cleaning frequency as needed to maintain facility free of pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed shrimp stored on floor of WIC. - CDI - PIC moved shrimp from floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat for prepared sanitizer buckets. - CDI - PIC emptied and refilled sanitizer buckets with properly concentrated sanitizer (200ppm quat).
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed two sanitizer buckets stored on floor. - CDI - PIC moved sanitizer buckets from the floor. |
|
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. - REPEAT - Observed several stacks of dishes stacked wet. Also observed employee drying dishes with hand towel. Allow dishes to air dry prior to stacking. |
|
49
|
0
|
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 pink mold on ice machine baffle. Clean and maintain clean. |