| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged meatballs and other raw unpackaged/opened items stored directly above ready to eat food in upright freezer. CDI - PIC reorganized to move raw items to bottom. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed salad spinner stored as clean with food residue present on inside food contact surfaces of basket. Observed food splatter present on clean lids and cutting boards stored as clean. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 pans of mac and cheese ambient cooling in upright cooler at 47f @ 2:55 still at 47f @ 3:55. Cooling rate of 0 degrees per hour not sufficient to cool to 41f within 4 hours. CDI - cooling mac and cheese relocated to WIC. The upright cooler used for cooling these items has gasket and door closure issues and should not be used to cool TCS foods until repaired. |
|
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 all TCS food items in prep top of cooler at end of cook line holding above 41f. See chart. Food in pans placed ont op of sheet pan which is blocking air flow. CDI - items held in unit since am set up discarded. Items recently stocked into unit relocated to alternate cold holding unit. |
|
23
|
1.50
|
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed bulk chicken stock in WIC with no date marking. CDI- discarded. REPEAT
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 bulk cooked chorizo with date mark 5/31 and sliced white american cheese with date mark 6/1 in WIC. CDI - cheese discarded. PIC noted that chorizo was just made 2 days ago and that the date mark was inaccurate - correct date mark applied. |
|
33
|
0.50
|
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 bulk pot of cooked collards cooling in melted ice water for extended time with no stirring. EHS found that the collards were still at 165f in the center, but had cooled to 78f around the edges only. CDI - collards stirred, placed into shallow pans in the WIC to quickly cool. EHS verified collards cooling at proper rate to continue the process to 41f. When cooling foods, use methods that allow the food to cool quickly. Stir food when ice bath is used for cooling and refresh ice to maintain cold.
Observed pans of mac and cheese ambient cooling stacked on top of one another placed into upright cooler which has door seal issue allowing warm air intrusion. CDI - mac and cheese relocated to WIC to chill. Do not stack food together while cooling. Do not cool food in units that have temperature control issues. |
|
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 several small flies in back of house and bar areas. Contact PCO for service. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed riser room with unfinished masonry brick, exposed open ceiling, electrical panels and unmarked plumbing lines. This room is not suitable for storage of food. Remove food. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed various single use pans, containers, and napkins removed from packaging and stored unprotected in outside storage “garage”. Store single service items to prevent contamination. REPEAT |
|
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 split gaskets on various coolers including upright double door unit, prep top cooler, cooler drawers under grill. Repair. Observed door to upright cooler does not want to fully close - visibly offset - needs repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some cleaning needed on non-food contact surfaces of equipment at cook line and inside of bar slide top cooler. |