| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser broken at the front handsink. CDI - PIC provided hand soap. Repair dispenser. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed date not recorded on the tag as to when the last shellstock was sold. Tags were not in chronological order. Verification within 10 days to ensure compliance. |
|
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 Observed rice in hot holding steam table at 111F. CDI - Rice was voluntarily discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 Observed Mac n cheese in reach in cooler not date marked. Observed mashed potatoes in reach in cooler at cookline without date marking. Observed feta in the walk in cooler expired, exceeded 7 days (1/17-1/24). CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety -REPEAT- Failure to comply may result in creating a risk control plan during the next inspection. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooled pasta, preportioned and then placed into the reach in cooler, temped at 58F, PIC stated that the pasta was just portioned and then placed into the reach in. CDI - PIC removed the pasta, placed on sheet pan and into the walk in to get back down to 41F. -REPEAT- some improvement in cooling. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizing buckets at 0 ppm. CDI - PIC remade the sanitizer, it was time for the sanitizer to be changed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles in potatoes and in the rice. CDI - PIC removed the scoops. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed gaskets on refrigeration units are in need of cleaning, food debris accumulating. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed under cookline line equipment and refrigeration units. |