|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 . Observed portioned blue cheese and ranch cups stacked above fill line in cold holding prep unit across from cook line. PIC stated that ranch/blue cheese was just recently prepared and portioned. CDI- blue cheese and ranch cups stacked over fill line were moved to walk in cooler, EHS discussed using cold holding units only up to fill line, not over stacking. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 . Observed several products not date marked in prep units, including roast beef, mortadella, pastrami, ham, cooked sausage and cooked chicken. Through discussion with PIC, facility is in process of adopting a new date marking system with labels that are printed from machine. EHS observed that the labeling system is not being consistently utilized by all employees. CDI- EHS discussed with PIC and employees, able to determine date of prep (all within last 2 days) and placed labels on products during inspection.
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 Fettuccine pasta labeled 5/2 and linguine pasta labeled 4/25. PIC stated these labels were old and incorrect, not removed from container from previous batches. CDI- date marks changed during inspection.
Note: This marks the 5th consecutive inspection with date marking violation. EHS discussed importance of date marking with PIC and employees and explained that a risk control plan may be implemented during the next inspection if facility is unable to comply with date marking. EHS has allowed back dating of products due to certainty of prep date, but will not continue to allow back dating if improvement is not shown. EHS will make compliance visit to ensure date marking system is improved before the next inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 a pan of cooked ground beef stored out on countertop in room temperature ambient air for about 30-40 minutes during inspection. Pan of ground beef was tightly wrapped with plastic wrap. CDI- EHS intervened, discussed proper cooling methods with PIC and employees. EHS explained that cooling process begins when food drops below 135F, ensure that products are moved to walk in cooler when food drops below 135F for proper cooling. EHS discussed importance of leaving product uncovered during cooling process to allow for cold air to flow around product. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen ground beef burgers thawing on countertop during inspection. CDI- burgers moved to refrigeration. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 shakers and squeeze bottles with no label at cook line. Ensure all working containers of food are labeled. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed handle on cold holding pizza prep unit broken, in need of replacement.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 gaskets on reach in unit across from cooking equipment with black buildup, in need of cleaning. Observed hood system with significant grease buildup, in need of cleaning. REPEAT. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either of the restrooms. |
|