|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 mashed potatoes after 2.75 hours still at 122F. CDI: Product was voluntarily discarded. Observed wings cooling in walk in freezer after 1 hour and 50 min still at 80F. CDI: Wings were opened out of portion bags and placed on sheet pan. By end of 2 hours, product was below 70F. |
|
22
|
1.50
|
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 2 door reach in cooler holding food above 41F. Any items prepared today were taken to the walk in cooler and rapidly cooled to 41F. All other TCS items were voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed mashed potatoes cooling in reach in cooler in deep covered container. CDI: Product voluntarily discarded. Observed wings in walk in freezer cooling in tightly covered bags and in a deep hotel pan. CDI: Product was unbagged and moved to sheet pans for cooling. Observed chicken cooling in the prep top cooler. CDI: Product moved to the walk in cooler for rapid cooling. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that facility has reached their maximum capacity with regards to cold storage. With the 2 door reach-in in the upstairs kitchen not functioning, facility does not have adequate refrigeration space for the volume of food. VERIFICATION REQUIRED |
|
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. Observed vacuum packaged tuna thawed in reach in part of prep top. CDI: tuna was cut open. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 2 boxes of cups stored on the floor in the basement. CDI: Cups relocated. |
|
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. Observed 2 door reach in cooler with an air Temp of 48F. PIC phoned refrigeration tech who arrived during inspection. See#33. Repair technician cleaned the coils and added coolant to the compressor after stating that it was low. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 wall at entry to kitchen damaged at the bottom and FRP is cracked. |
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