| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep table in prep area, directly adjacent to food/cutting boards/utensils. CDI- drinks moved, EHS discussed storage with PIC. |
|
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 pasta cooling in walk in cooler (cooked, cooled and portioned within last hour) in large containers with lids tightly secured, had not finished cooling process before portioning into containers. CDI- PIC spoke with employee, had employee remove pasta from cooler and into ice bath to finish cooling. EHS discussed cooling methods.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some products getting day dots with date of discard, some products getting day dot with date prepped, inconsistencies among employees in marking products. PIC stated he has attempted to have all employees mark with date prepped, will discuss with employees to make sure everyone understands. CDI- products properly labeled during inspection.
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 .
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 Observed smoked pork belly marked 3/23 to 4/23, PIC stated this product is being marked for 30 days because the smoking process preserves pork for a longer shelf life. EHS explained that smoking for preservation is considered a specialized process, must contact MCHD if facility intends on smoking pork belly to extend shelf life. CDI- product voluntarily discarded during inspection. Note: through further discussion with PIC during inspection wrap up, EHS found that facility is NOT extending shelf life on product. Procedure is to smoke pork and freeze the same day (keep for 30 days frozen), then pull as needed and product will not exceed 7 days once pulled. EHS suggested facility adds an additional label or day dot to product once pulled from freezer to ensure product does not exceed limit once pulled. PIC stated they will use day dots once pork is pulled from freezer.
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 . |
|
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 penne and macaroni pasta in cooling process that was prematurely portioned into cambros, lids tightly secured when product had not finished cooling. PIC spoke with employee during inspection, directed employee to remove pasta and cool with ice, showed employee to use thermometer to ensure product is 41F or below before portioning and putting into walk in. CDI- cooling methods adjusted, proper cooling observed by end of inspection. REPEAT.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils at cook line stored in room temperature water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet containers at clean dish area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in kitchen with deep grooves, staining, no longer smooth and easily cleanable. |
|
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 cleaning needed on plastic shelving in walk in cooler. Observed hood system (specifically left side near salad cooler) with buildup, in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 missing floor tiles near walk in cooler. Observed missing tile on wall near cook line. REPEAT. Note: points left at 0, facility has addressed previous issues. |