| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired ServSafe food protection management certificate. Demonstration of knowledge was verified through questions asked throughout the inspection. REPEAT. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on the interior ice chutes of kitchen ice machine. Clean as needed to prevent accumulation of build up. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) TCS foods (cut cabbage and peanut sauce) stored at prep table for extended periods of time. When observed, both items were above 41F. EHS inquired when these items had been removed from cold holding and had been told that they had been out for approximately one hour. CDI - EHS rotated TCS foods to prep unit for corrective cooling.
Note: EHS has provided PIC with blank TPHC instructions, should establishment intend to keep TCS foods (Cabbage, peanut sauce, meat items, etc.) alongside nonTCS foods (cashews, spices, jarred curry pastes, non-heat treated canned coconut cream, etc.) outside of temperature controls.
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 . |
|
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 Observed recently prepared TCS food items (salad mix and curry) cooling in the WIC with tight lids or covers. Observed cooling rate was initially not within parameters for cooling of TCS foods. CDI - EHS opened lids and covers of cooling TCS foods to improve cooling rate. EHS provided establishment with cooling charts for ambient and two step cooling.
Note: EHS observed recently heated curry and soup placed at prep table underside shelving from stove top at 189F and 178F, respectively. PIC stated that these items were to be rotated to WIC in order to properly cool. Establishment shall that food is properly cooling from 135F to 70F, and from 70F to 41F and below, within proper cooling parameters.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food prep employee engaged in food preparation (cook line work) with multiple bracelets on. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service to go trays stored beneath prep tables and shelves with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard box in Beverage RIC beneath tea pitchers, bottles of water, and canned sodas. Remove absorbent material from food storage subject to spilling or soil. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to replace missing drain plug. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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. Observed one (1) employee chocolate cake stored on racks of WIC, above food held for resale. Label and/or distinguish employee food from food held for resale and keep employee food stored below food held for resale. CDI - EHS moved cake to lower shelving to prevent potential contamination. |