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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. The following priority items were observed during the inspection: cold holding, time as public health control, clean and sanitizing. CDI - through discussion and education. All priority items were corrected during the inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the Sanitizer in the 3-compartment sink at 100 ppm of Quat. CDI - sanitizer was remade. |
|
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 some of the sushi (chef sampler, California, etc.) prepped today above 40F. Ambient air of the cooler was 40F. CDI - All of the sushi was removed and placed in the walk in freezer to rapidly cool to 41F or below. Observed pulled pork, beef brisket and ribs in a grab n go cooler above 41F. Ambient air of the cooler was at 40F. This product is received ready to eat, but is pre-portioned out into containers then placed in a grab n go cooler. Some of the products were placed out today and some were placed out yesterday. CDI - PIC voluntarily discarded those foods that were prepped yesterday. Products placed out today were placed in the walk in freezer to cool back down to 41F or below. Discussion and education of proper cooling prior to placing product on the floor since the unit is maintaining 40F and below. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fried chicken (10:01AM) and baked 8 (9:56AM) past the 4 hours. CDI - PIC voluntarily discarded the chicken. |
|
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 dry ingredients unlabeled at the pizza prep station. |
|
49
|
0.50
|
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. General cleaning needed at refrigeration vents on the cheese case and interior of the reach in cooler at the pizza station. |
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