| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall training needed with prep staff and lack of control throughout facility as evidenced by repeated cooling and cold holding violations. Ensure staff are properly trained on procedures regarding cooling and cold holding. |
|
15
|
1.50
|
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 unwashed produce stored over ready to eat produce throughout walk in cooler. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice dispenser and cup arm of ice dispenser where ice falls against at server drink machine station. REPEAT VIOLATION Previous violation corrected. |
|
20
|
3
|
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 . Observed to go packaged ziti cooling in WIC at 61F upon arrival. Product had an hour left to cool to 41F. CDI: Product was rapidly chilled in the walk in freezer. Observed salad mix cooling with 30 min left at 50F. CDI: Salad mix ice bathed in sink and reached 36F within 25 min. Observed crushed tomato sauce cooling in prep top with 30 min left at 51F. CDI: Product separated to a shallow pan and cooled in walk in freezer to below 41F within 15 min. Observed briuscetta cooling at a rate of 0F/min. CDI: Product moved to the walk in freezer for rapid cooling. REPEAT VIOLATION |
|
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 quinoa in salad prep top at 42F. Observed one pan of chicken in pizza prep top at 45F. Observed shredded parmesan cheese held on counter at expo at room temperature. CDI: Products were voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection. |
|
23
|
3
|
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 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 no date mark on house made spicy ranch in cooler drawer, or open chub ham in walk in cooler, or lettuce mix in salad cooler. CDI: Items were voluntarily discarded. Observed no date mark on pasteurized egg whites, pasteurized egg yolks, or cream in walk in cooler. CDI: Items dated. REPEAT VIOLATION |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 . Observed pans of house made ziti placed onto sheet pans in back of WIC not cooling at proper rate (see #20). Observed bruscetta cooling in deep covered containers, crushed tomato sauce cooling in prep top cooler, and salad mix in deep covered containers cooling. PIC noted their normal procedure is to place pans of all except lettuce into WIF to chill before storing in WIC. Observed ham cooling in walk in cooler while tightly covered. CDI: Items cooled in walk in freezer. REPEAT VIOLATION |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottle of oil unlabeled at pasta station and sugar at tea station. Label all food items that are not easily identifiable. CDI: Oil and sugar labeled. REPEAT VIOLATION Improvement from previous inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed no lid on large lexan of salt stored on shelf of prep table on cook line. Observed no lid on large lexan of sugar stored on shelf of prep table by tea maker. CDI: Items covered. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket on the line at 0ppm. Observed wet towel stored at sink in the pasta room. CDI: Bucket changed and towel removed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops for sugar stored with handle down in the product. CDI: Scoops removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking. REPEAT VIOLATION
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 clean utensils stored in bus tubs with debris and minor spills. Ensure containers that hold clean utensils are cleaned at a frequency to preclude build up. Observed cutting board touching 5 gallon bucket with concentrated cleaner. CDI: Cutting board was washed properly. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 pizza boxes stored directly on floor in upstairs dry storage and downstairs storage room. |
|
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 cabinet under soda machine in severe disrepair due to leak. Leak has been fixed. Observed walk in cooler floor damaged and buckling. |