| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing at 0ppm chlorine during inspection. PIC and EHS observed that chlorine sanitizer bottle was empty. CDI- bottle changed, lines primed, sanitizer at 50-100ppm chlorine after switching bottles. EHS suggested checking chlorine bottle levels as part of daily morning check before opening.
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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce holding below 135F in steam table, observed turkey holding below 135F in hot box- see temperature chart. EHS found all other products holding at proper temperature in units, does not appear to be equipment related. EHS observed cheese sauce was double panned in steam table. CDI- products reheated to 165F before placing back into hot holding. PIC discussed reheating/hot holding procedures with staff.
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 . |
|
23
|
0
|
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 burnt ends and shredded chicken with no label. PIC was able to identify prep dates for products. CDI- products labeled during inspection. Note: this was the only 2 products not 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 . |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
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 ROP salmon with label indicating to remove from packaging prior to thawing under refrigeration, still in packaging. EHS showed PIC label instructions, PIC will ensure salmon is opened prior to thawing under refrigeration. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of main cold holding prep unit with condensation buildup where food is stored. Ensure condensation isn’t building up in unit, suggested discussing with refrigeration techs. Avoid storing food where condensation has built up, keep in clean/dry location. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets low, around 50ppm quat. PIC believes this is due to putting cloth in after filling bucket, cloth is soaking up some sanitizer and causing levels to drop. CDI- sanitizer buckets refilled during inspection, at proper concentration. REPEAT. Note: last inspection referenced towels on prep surfaces, this violation is due to low concentration of quat sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some shelving in walk in cooler that is rusted. EHS discussed replacement of racks with PIC. |
|
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 minor cleaning needed behind ice machine/equipment on back line. |