| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef in walk-in cooler. Do not store raw chicken or other poultry above raw beef. CDI - Raw chicken moved to raw chicken shelf. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 . Cheese sauce measured 98F at 3:15PM. Cheese sauce began cooling at 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cheese sauce discarded. REPEAT |
|
21
|
0
|
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 . 2 pans of queso and 1 pan of chicken wings in hot holding cabinet measured 128-135F. TCS foods in hot holding shall measure at least 135F. CDI - Queso reheated to above 165F and chicken wings placed on temporary TPHC and will be discarded within 4 hours of when they were cooked. 0 pts. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 . Chicken wings, pimiento cheese, pork enchiladas, shredded cheese and tomatillo sauce in sandwich cooler measured 48-65F. Cooked onions, pimiento cheese, cut tomatoes, brisket, and corn measured 44-54F in low boy cooler. TCS foods in cold holding shall measure 41F or less. CDI - Foods that were in units for over 4 hours were discarded. TCS foods that were placed in units within last 4 hours were moved to walk-in cooler to cool. Air temperature of sandwich cooler was 60F. VR - Verification required within 3 days that establishment has repaired sandwich cooler. Drawer cooler was warm due to staff opening cooler so frequently during lunch. If temperature issues in cooler continue it is recommended to use time as a public health control instead of temperature. REPEAT |
|
33
|
1
|
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 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 . Baked beans cooling from ambient temperature stacked on top of each other in walk-in cooler with lids on pans. Mac and cheeses cooling in upright cooler stacked on top of each other. Cheese sauce cooled in deep large container. Cut tomatoes and beans cooling after preparation in sandwich cooler and salad cooler. Use walk-in cooler or freezer to rapidly chill TCS foods. Do not stack pans and leave them uncovered/loosely covered. CDI - Cheese sauce discarded. Other items spread out and moved to walk-in cooler. REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on front prep table during inspection. Store wet cloths in sanitizer when in between uses. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans stored as clean were still wet while stacked. Allow utensils to adequately air dry before stacking. 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. Sandwich cooler was holding at 60F. Repair sandwich cooler before storing TCS foods in unit. Some chipping shelves observed in coolers throughout kitchen. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Lids missing off dumpsters. Contact waste management company to replace dumpsters. 0 pts. |
|
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 employee purse stored on top of bag of straws. Store employee personal items in a separate area. 0 pts. |