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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed “clean” veggie slicer with tomato residue still in the blades. CDI - PIC rewashed and sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products (tomato/cucumber basil salad, feta, quinoa and dressings) in the prep top cooler drawers all above 41F; ambient air 45F. Observed TCS products (sausage crumble, chicken, turkey, etc.) in the prep top cooler (back wall) above 41F; ambient air 33F. CDI - Cooler drawer TCS products were discarded. TCS products in the prep top cooler were removed and placed in the walk in cooler to cool back down to 41F and below.
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
|
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 Observed chicken salad and teriyaki chicken prepped today, however had the prepped date of 8/5. Observed no date marking on feta cheese at the prep top cooler (front). CDI - Feta was date marked. dates will need to be manually corrected by handwriting the correct prep date.
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
|
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 Observed chicken salad prepped this morning, took cool temp1@ 1011 = 50F, no change at 1101, product still has an hour to achieve 41F or below. Observed lids were placed back on the containers and not vented. Discussion with the PIC that since the product was prepped at 852 with all cold ingredients that they have 4 hours to cool back down to 41F or below. Observed the teriyaki chicken was also covered and stacked, temped at 50F, prepped at CDI - lids were removed and product was unstacked.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths near the back prep top cooler at 0 ppm. CDI - PIC remade the sanitizer and is now at the proper concentration. |
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