| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed bulk produce items stored directly above ready to eat foods in the sushi area of the walk in cooler. CDI - items re-organized to place unwashed items below the washed produce and ready to eat food items. REPEAT |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple packages of sliced deli meats in display unit ambient cooling for greater than 4 hours with temperatures as high as 47f. CDI- deli meats that were cooling greater than 4 hours voluntarily discarded. |
|
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 sliced cheeses in pan in sandwich prep top unit holding above 41f. See chart. Cheeses stacked high in pan out of cold holding zone. Observed chicken wings double stacked in island display unit holding above 41f. CDI - wings above 41f discarded as they had been in unit for undetermined amount of time. Sliced cheese returned to reach in to quickly chill to 41f as they had been in use for less than 2 hours. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed olive bar items including tomato & mozzarella and olives with feta not date marked in log book as required when product was changed out. Both items require 7 day hold times and were showing as expired according to log book. CDI - items replaced. Observed opened prepared food items in pans on top of sandwich station with no date marking in place including cooked chicken, meatballs, beef, and more. CDI - items discarded as actual prep date unknown to PIC. Observed opened pizza toppings including sausage, pepperoni, open feta cheese, and more with no date marking in pizzza flip top cooler. CDI - items discarded as actual prep date unknown. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. Observed cooked pizzas on display for customer service with no time marked for TPHC procedures. CDI - time replaced. |
|
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 multiple packages of sliced deli meats placed directly into upright Boar’s Head display unit while still in cooling process. Observed assembled fajita kits placed directly into display island while still in cooling process. CDI - fajita kits and sliced meats that had been in units less than 4 hours placed into walk in freezer to quickly chill to 41f. Sliced meats that were cooling in display longer than 4 hours discarded. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored on rack immediately adjacent to and slightly below hand sink with items directly in splash zone. Do not store items in areas that expose them to contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow drain at hand sink near walk in freezer with water backing up and standing in sink basin limiting use of hand sink. Drain observed to be mostly obstructed from organic buildup. Maintain drains free of clogs or buildup that could impact the operation and use of the sink. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in restroom used by female employees. |