| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher touch face and head then handle clean single-service gloves. Observed dishwasher handle soiled plates and proceed to handle clean plates without washing their hands in between. CDI, employee washed hands. Repeat. |
|
20
|
1.50
|
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. 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 rice and potatoes prepared yesterday according to PIC and cooling in deep covered containers at 43-44 degrees F. CDI, items voluntarily discarded by PIC. |
|
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 corn hot held at 128 degrees F. CDI, corn reheated to 210 degrees F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 house made blue cheese dressing cold held at 44 degrees F in beverage cooler at wait line. recently placed in unit. CDI, dressing relocated to cool. Improvement made since previous inspection. |
|
23
|
0
|
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 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 container of collard green not date marked in walk in cooler and open container of milk not date marked. CDI, foods voluntarily discarded. |
|
33
|
0
|
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 collard green cooling in deep covered container in walk in cooler. Collard green was at 100 degrees F at 1:32pm. At 2:11 collard green was at 88 degrees F. Cooling rate calculation indicated method not effective to rapidly cool food and collard greens relocated to shallow uncovered container to rapidly cool. Observed potatoes and rice cooling in tightly covered container. CDI, foods voluntarily discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork left out on prep sink to thaw at ambient air temperature. CDI, pork relocated to walk in cooler to thaw. Repeat. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen and small cockroach on wall behind dish machine.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pots not inverted to air dry after cleaning and with water. Observed some wet stacking of pans. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11Floors,wallsandceilingsshallbedesigned,constructed,andinstalledsotheyaresmoothandeasily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tile and baseboard tile throughout kitchen and front wait line. Repeat. |