| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee canned drink stored on the bottom shelf underneath prep station. Ensure that all drinks are stored with a lid and straw to prevent possible contamination when drinking. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign present at handwashing sink in back entrance area. CDI- Handwash sign attached with inspection report by REHS. |
|
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 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 . Observed multiple items including cut fruit, ranch dressing containing buttermilk, and sliced lettuce not meeting cooling parameters. Ranch with buttermilk dropped at total of 1.2F. In order to meet cooling parameters ranch had to drop a total of 2.76F. Observed cut melon only drop .4F in 21 minutes. In order to meet cooling cut melons had to drop a total of 2.52F. Chopped lettuce was observed without temperature change in 22 minutes. In order for chopped lettuce to meet cooling, lettuce should have a dropped a total of 2.64F. CDI- Foods were vented and broken down in to smaller portions inside of walk in unit to cool at a faster rate. |
|
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 .Observed multiple items inside of prep unit being held above temperature threshold of 41F. See temperature chart. Foods include: ranch, lettuce, gyro meat, sliced tomatoes, coleslaw, and ground beef. Some foods were observed stored over the fill line in units. CDI- Foods were moved to reach in freezer to cool below temperature threshold. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. Observed tightly covered containers of lettuce and ranch dressing containing buttermilk attempting to cool inside of walk in cooler. Lids were removed and foods were broken down in to smaller portions to cool at a faster rate. Observed previously prepared foods placed inside of prep unit to cool. Foods cannot cool in open air environments such as prep unit due exposure to ambient air temperatures. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil in squeeze bottle without label present. Observed bulk container of flour unlabeled. Ensure that foods placed inside of secondary containers are labeled with the common name of its contents. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed 1x container of clear liquid fry shortening on floor next to can wash. CDI - Item relocated to nearby shelving unit. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x damp cloth stored on countertop during the inspection. CDI- Wet wiping cloth was discarded during the inspection. |
|
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 walls throughout in need of additional cleaning. |