| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf 1 can of food found with severe dent on bottom seam. Discard or return food in damaged packaging. CDI - Manager discarded can. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw salmon stored on shelf above pan of pre-cooked prime rib. CDI - Raw salmon moved below cooked prime rib. 0 pts. |
|
20
|
1.50
|
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 . 3 pans of chicken wings cooling in walk-in cooler on speed rack. Chicken wings began cooling at 11:30AM. Approximately 10-15 chicken wings in middle of 2 pans measured 72-78F at 1:30PM. // Also, 2 pans of chili began cooling at 1PM. 1 pan of chili measured 89F at 3:15PM. CDI - Chicken wings above 70F were discarded and pan of chili discarded. REPEAT |
|
22
|
3
|
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 . Garlic butter (51F), blue cheese dressing (49F), kale mix (51F), and 2 pans of chicken (46F and 52F) in sandwich cooler were above 41F. Blue cheese dressing (45F), ranch dressing (45F), and black beans (46F) measured above 41F in salad cooler. TCS foods in cold holding shall measure 41F or less. Units were stocked at 11AM so items were moved to walk-in freezer to cool. REPEAT |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Beer batter is on time as a public health control. Pan did not have time label on it. CDI - Cook stated that beer batter was placed on time at 11:30AM so time sticker was placed on pan. REPEAT |
|
33
|
0
|
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 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 . Chicken wings were cooling in too of portions on 2 pans. Spread chicken wings out so they can cool within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken wings above 70F were discarded. // Chili was cooling in pan in thick portion. Chili measured 89F after cooling for over 2 hours. CDI - Chili discarded. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 1 waitress with artificial nails was observed using tongs to place cut fruit into drinks. Employees with artificial nails must wear gloves when working with exposed food. CDI - Employee educated on requirement. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch and preparing food. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Fruits and vegetables must be thoroughly washed before use. Remove stickers during wash process. 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. Some stacks of clean containers, bowls and pans were stacked while still wet. Allow adequate time for clean utensils to air dry. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler and in reach-in freezer. Torn gasket present on salad cooler door. Repair/replace listed equipment. REPEAT. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Sink stopper in 3-compartment sink also not working. Repair plumbing. 0 pts. |