| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling micro greens with bare hands. Ready-to-eat foods must not be handled with bare hands, unless the food will be heated to at least 145F. CDI - Micro greens discarded and employee educated on bare hand contact.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on ice machine shield. Clean ice machine more frequently. 0 pts. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Mushroom deli glaze (90F), peanut calamari sauce (108F), and bacon jam (45-60F) were reheating in warmers. PIC states that employees are supposed to reheat on stove top or in other equipment. Only use equipment designed for rapidly reheating foods, and not holding units. CDI - All listed items moved to stove top and reheated to above 165F. |
|
20
|
0
|
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. Short ribs measured 124F at 4:15PM. Short ribs then measured 121F at 4:45PM. This rate would not be sufficient to reach 70F within 2 hours. CDI - Short ribs moved to shallow pans to continue cooling. 0 pts.
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 . |
|
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 1 pan of chutney in sandwich cooler top measured 45F. PIC states it probably warmed up during prep in last hour. CDI - Chutney moved to walk-in cooler to cool. 0 pts.
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
|
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 Mac and cheese, crab dip, and rice in walk-in cooler were missing date labels. Cooked green onions in sandwich cooler and sweet potato hash in reach-in cooler were missing date labels. CDI - PIC discarded green onions and he dated all the other items missing date labels.
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 Container of vegetable broth (3-17), pan of fries (3-14), and pea purée (3-18) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. REPEAT
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 |
Yes
|
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 Short ribs were cooling in deep pans in walk-in cooler. Use shallow pans or ice bath to facilitate rapid cooling. CDI - Short ribs spread out onto shallow pan to continue cooling. REPEAT
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
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. Completely thawed raw tuna in vacuum packages observed in walk-in cooler. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - PIC educated and packages slit open. 0 pts. |
|
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. Pan of raw fish observed directly on the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using cloth towel to dry dishes as they came out of the dish machine. Clean utensils must be air dried. 0 pts. |
|
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. Replace torn gaskets present on reach-in cooler doors. Replace rusted shelves in walk-in cooler. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Both temperature gauges on dish machine are broken and do not function. VR - Verification required within 10 days that establishment has replaced broken temperature gauges. |