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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| 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 Observed food employee cutting onions with BH. CDI-PIC had employee voluntarily discard onions since they were all cut with no gloves on, employee washed hands and put on gloves |
|
15
|
1.50
|
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. Observed eggs stored over fish, whole muscle pork and beef. CDI-PIC moved eggs next to unwashed produce on the bottom shelf. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with old food debris, visibly hard and indicating it was there a while. PIC said they use sanitizer to clean machine, and they take some of the parts off and run it through the dishwasher. The rest is cleaned with sanitizer. CDI-EHS shoWed the food debris and explained properly W/R/S procedures. PIC W/R/S
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tin foil container of cheese sitting above the metal containers in the flip top at 48F. CDI-PIC voluntarily discarded. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a 2 huge containers (10gal?) of rice at 60F, and pasta at 45F, in plastic, covered. PIC explained they use an ice bath to cool product down this morning, 9am. Employee showed procedure. Employee said they temp the product after cooling and it was 35F. Employee said they added water from the tap to get the ice out, it allows it to float. EHS explained this could've been why it was warming up from the tap water. CDI-Employee added ice and left it in there instead of taking it out, rice was 36F and pasta was 37F by the end of inspection.
EHS observed potato salad in a full metal container under the prep unit, covered with saran wrap. Employee said they made it 1 hr ago. CDI-PIC took to the WIC and put it in two separate containers. Potatoe salad cooled to 41F in 30min |
|
43
|
0.50
|
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 a scoop handle in the corn starch bin. CDI-PIC took handle out
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored beside the prep unit, in between the prep unit and the table. EHS could see the area was clearly soiled. CDI-Employee took knives back and washed them, then put them in a clean container above the prep top |
|
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 ice building up in the WIF, and the stand up. |
|
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 grease and food debris building up next to the grill area. |
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