| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened and educated employee. CDI - Hands re-washed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed warewashing machine sanitizer concentration at 0 ppm Cl after x2 attempts. Discovered that the 5 gallon sanitizer solution was empty. CDI - New 5 gallon container installed, concentration re-tested and sanitizer now at 50 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed plastic containers with food residue stored as clean on shelving unit across from prep sink. CDI - Utensils removed for proper W/R/S.
4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and brown build-up on interior surfaces of ice machine. Recommended higher and thorough cleaning frequency. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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. Observed yellow rice cooling at 80 F inside walk-in cooler since 10 am. CDI - PIC voluntarily discarded product. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - 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 chili at 109 F in hot holding. CDI - Product voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods > 41 F inside walk-in cooler, cold drawer(s), flip tops and lowboy units. Refer to temperature chart for details. Several items were held in units since early morning and previous day; EHS noted that cold drawers, salad & bar flip top/lowboy units not capable of holding temperatures < 41 F. CDI - PIC contacted Extreme Mechanics for repairs. Products from early morning and previous day voluntarily discarded; items that were recently taken out relocated into walk-in freezer for rapid cooling to < 41 F. Facility will discontinue use of refrigeration until repairs made. 3-DAY VERIFICATION REQUIRED. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed marinara sauce (5/29) and sliced ham (5/31) over 7 day date marking requirement. Also observed opened container of half & half, corn on the cob, hot dogs, rice, salsa, chicken and alfredo sauce with out date marking. PIC determined first use dates for 3 of 7 items. CDI - PIC date marked confirmed products and voluntarily discarded remaining products. 3-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS FACILITY’S COMPLIANCE ON DATE MARKING. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
REPEAT: 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 yellow rice, white rice, sliced turkey, sliced corn beef and diced tomatoes cooling in deep tightly covered containers. Yellow rice was found to have been cooling since early morning at 80 F, thus not meeting cooling parameters. CDI - Yellow rice voluntarily discarded, all other items were uncovered, placed into separate containers/flat sheet pans and relocated to walk-in freezer for rapid cooling to < 41 F. 10-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS COMPLIANCE ON COOLING METHODS. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed x1 dented can of artichoke hearts stored with other canned goods at can rack. CDI - Product removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet nested on shelving unit across from warewashing machine. CDI - Utensils separated to allow for proper air drying. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed thorough cleaning needed under and around equipment at cook line. |