|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep surfaces. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after proceeding to food preparation. CDI, employee rewashed hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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. - Observed multiple deep covered containers of cooked chicken and shrimp cooling in walk in cooler. Initial cooling temperature of cooked shrimp cooling at 11:21 am at 58 degrees F. 2nd cooling temperature measured 55 degrees F and cooling rate calculation indicated method not effective to meet cooling parameters. CDI, shrimp transferred to shallow uncovered sheet pan to rapidly cool.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler maintaining TCS foods between 42-45 degrees F . Ambient air temperature of walk in cooler measured 44 degrees F. PIC contacted day and night refrigeration and they are scheduled to arrive within hour. RTE / TCS foods such as cheeses, cut Tomatoe and pepperoni with date of preparation of 4 days or longer voluntarily discarded. Visit needed to ensure calibration of walk in cooler to ensure WIC is maintaining all TCS foods at 41 degrees F and below. Observed chicken over stacked in prep cooler over 41 degrees F from previous day. Observed pizza sauce and cheese sauce cold held on right side prep refrigerator above 41 degrees F. CDI, foods voluntarily discarded. Facility has had multiple repeat violations of cold holding and Risk Control Plan to be requested due to noncompliance. Risk Control Plan procedures emailed to facility and to follow up on RCP.
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 . |
|
33
|
1
|
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 - Observed multiple containers of cooked chicken and shrimp cooling in deep covered containers. Initial cooling temperature of cooked shrimp was cooling at 11:21 am at 58 degrees F. 2nd cooling temperature measured 55 degrees F and cooling rate calculation indicated method not effective to meet cooling parameters. CDI, shrimp transferred to shallow uncovered sheet pan to rapidly cool.
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 . |
|
37
|
1
|
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 some containers of oil and spices not labeled at prep line. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ambient air temperature of walk in cooler at 44 degrees F. Day and Night refrigeration arrived during inspection and found coil to be froze and currently on site for repair. Follow up needed to ensure walk in cooler maintaining TCS foods at 41 degrees F and below. |
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