| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed taking tortillas off grill with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Tortillas discarded and employee donned gloves.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs observed on shelf above cucumbers in sandwich cooler. Also, raw hamburgers and raw bacon stored in sandwich cooler top behind ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. Also, raw animal foods must be stored in the front of the sandwich cooler tops to prevent cross contamination. CDI - Food storage order corrected during inspection. REPEAT
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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. 4 pans of chicken measured 75-89F on speed rack out of temperature control. Cook stated he finished cooking them over 2 hours ago. Also, pastor cooked at 10AM measured 100-115F and was cooling out of temperature control. Steak cooked at 10AM also measured 105-115F. 2 large bus tubs of refried beans measured 68-72F. PIC was unsure when they were prepared, but it had been more than 2 hours. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken and beans discarded. Streak and pastor reheated on grill to restart the cooking process as it had been less than 2 hours.
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 . |
|
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 Large amount of TCS foods (pastor, chicken, steak) cooling on speed rack for 1-2 hours before moving to refrigeration. Also, beans were cooled in very thick portion in bus tub in cooler. TCS foods shall be spread out to facilitate rapid cooling. Also, TCS foods need to be cooled with ice or in mechanical refrigeration so it meets the cooling parameters. CDI - PIC educated on cooling. Chicken and beans discarded. Pastor and steak reheated to re-start cooling process. //
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment was cooling too much TCS foods at one time. Around 15 pans of meat and 2 bus tubs of beans. Establishment needs to cook less TCS foods at 1 time or establishment needs to acquire additional refrigeration so proper cooling can be achieved. CDI - PIC educated and instructed to not cook as much TCS foods at 1 time. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Outer doors to establishment must be self-closing. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Tortillas stored in container contacting linen towel. Linen must not contact food. 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. Several metal pans stacked while still wet and stored as clean. Utensils shall be adequately air dried prior to 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. Replace torn gaskets present on reach-in cooler doors. Shelves beginning to rust in walk-in cooler. Replace listed equipment. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification visit required within 10 days that establishment has chaired chlorine test strips. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee cell phones observed on shelf where plates are stored. Do not store employee personal items where they can potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts. |