| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed romaine lettuce stored over ready to eat foods like Pico, rice, sauces. Observed a box of unwashed kale stored over ready to eat foods like sliced turkey. CDI- EHS discussed storage order, unwashed produce moved. |
|
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 a few products (lettuce, cooked pasta, cooked chicken) holding above 41F during inspection, see temperature chart. Through discussion with PIC, lettuce had just been chopped and put directly into reach in unit. PIC stated that the chicken was just cooked about 40 mins prior to inspection, should of been moved to walk in but employee kept in reach in unit. PIC stated that cooked pasta was cooked and cooled around 9:30am this morning. Pasta is cooked then cooled in ice bath, should be 41F or below when employees are portioning into bags. PIC believes that employees did not cool all the way to 41F or below before portioning pasta into bags. CDI- lettuce and cooked chicken spread thin and brought to walk in cooler to rapidly cool. Cooked pasta was brought to freezer to rapidly chill. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of chemical cleaner that had not been labeled at bar area. CDI- labeled as sanitizer. REPEAT. |
|
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 products that were in process of cooling inside of reach in units (cooked chicken, prepped lettuce). EHS explained that these units are not intended to be cooling units, emphasized importance of using walk in cooler for cooling products. Observed pasta that had not been cooled to 41F or below, tightly stored in walk in cooler in deep containers and bagged. Ensure pasta is properly cooled before bagging and tightly packing into containers. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees cutting lettuce, prepping food with jewelry on wrist. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket registering at 0ppm quat sanitizer when tested. REPEAT. CDI- bucket changed, remade to proper concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT. Note: points de-escalated to 0 due to different equipment compared to previous inspections. Facility has addressed all equipment issues from previous inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for hot water dish machine. PIC stated he is aware of equipment to be in compliance, forgot to finalize order after previous inspection. REPEAT. VR by 3-19 to ensure facility has acquired dish thermometer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on top of a box of gloves near cook line. |