| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed salami with fuzzy white, blue, and black build up in WIC. CDI - Voluntarily discarded. - 0 - |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed fully cooked crab cakes stored in front of raw steak in grill drawer. CDI - Storage order rearranged. - 0 - |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Queso (93F) and sweet potatoes (108F) reheating in hot box. Items had been reheated for 1 hours. CDI - Items moved to grill to be rapidly reheated. Both items reached at least 165F before being placed into hot holding cabinet. - 0 - |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
EHS observed dates marked at 9/1 for items prepped today. CDI - All dates changed.
EHS observed noodles date marked for today’s date when they were cooked and cooled the previous day. CDI - Dates changed. Be sure to date mark items for oldest TCS product date. When portioning items, be sure to transfer date from day of prep.
EHS observed black bean burgers and tomatoes stored in pans with dates from early august. PIC stated these were done fresh and moved to serving line pans instead of changing pans/dates. CDI - Pans and dates changed. Be sure to transfer correct dates when taking items from walk in cooler.
- 1.5 - |
|
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 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 cooked chicken (51F-80F) cooling in grill drawer. Observed tomatoes cooling covered in walk in cooler and reach in cooler. CDI - Tomatoes were uncovered to allow proper cooling. Cooked chicken was spread onto shallow sheet pan and placed in walk in freezer for rapid cooling. - REPEAT - 0.5 - |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP tuna still in reduced oxygen environment in grill drawer. CDI - Tuna packaging was cut open to allow air. - REPEAT - 0.5 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
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 single wet wiping cloth bucket stored on floor. CDI - Item was moved off of floor. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic ramekins used as scoops stored in TCS foods along cook line. CDI - Scoops removed. - REPEAT - 0.5 - |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single plastic spoon stored in dip at salad station. CDI - single use spoon discarded. Replace with metal spoon/scoop. - 0 - |
|
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 general cleaning needed in prep area underneath can rack, and inside of reach in coolers on line. Observed various gaskets in need of cleaning in reach in coolers by 3 comp sink. - 0 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee items such as watches, phones, scrunchies stored above facility food items throughout kitchen. Maintain employee items underneath any facility food items and cleaned equipment. - 0.5 - |