| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed line cook handle raw chicken then RTE fries and tenders without washing hands in between. Employee was only changing gloves. CDI- Discussed proper handwashing with employee and PIC. PIC instructed employee to wash hands. |
|
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 cooked wings that had not cooled properly from previous night. CDI-PIC voluntarily discarded wings. |
|
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 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 black beans, marinara, and queso in hot well below 135F. Food in middle of pan was just below 135F and rest of food was above 135F. CDI-EHS allowed PIC to reheat items on grill before placing back in hot well. Items were reheated to 173-178F. |
|
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 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 blanched fries in top of prep unit above 41F. Fries were pulled from cold holding >41F and then placed in prep top about an hour before opening. Rest of unit was 41F and below.CDI- Since facility keeps prep lid open during busier hours, EHS recommended placing on TPHC for 4 hour maximum when removed from reach-in. PIC stated that fries will be used in less than 4 hours. EHS provided TPHC form and discussed procedures with PIC. |
|
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 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 opened jug of milk unlabeled.
Observed pan of cooked rice, black beans and pan of sliced tomatoes without correct date. CDI-EHS allowed facility to date mark items which were able to be traced back to rest of batch. |
|
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 chicken wings still above 41F from previous night. CDI-Wings discarded.
Observed wings being portioned at room temp during beginning of inspection. Initial temperature was 51F. Wings were portioned and wrapped into bags then placed in reach-in and walk-in cooler. After moving wings on top shelf of speed rack in walk-in, cooling rate was found to be .08. |
|
38
|
0
|
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 few gnats in bar area. Keep working to prevent and eliminate pests. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed minor buildup in bottom of bins holding clean utensils. |
|
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 grease buildup behind cooking equipment on floors and walls.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed baseboard coming apart from wall behind oven in kitchen and in mens restroom. |