|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several empty boxes stacked in front of cold prep room handsink, restricting access. CDI- boxes moved, EHS discussed maintaining handsink access at all times. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken products (split breast, leg quarters) holding below 135F in hot holding case. EHS noticed that the products towards the front of the case were temping at lower temperatures than the back of the case. EHS observed most products in case at proper holding temperatures. PIC unsure if this is an equipment or process issue, will have holding unit assessed. CDI- split breast and leg quarters reheated to 165F before placing back into hot holding. REPEAT.
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 . |
|
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 sushi roll (had just been rolled by employee) holding above 41F inside sushi prep unit. CDI- sushi moved to walk in cooler to properly cool before placed into cold holding grab and go area. EHS discussed cooling products in walk in cooler or blast chiller.
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
|
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 sushi roll (just rolled by sushi employee) holding above 41F inside sushi prep unit. Sushi roll was in cooling process due to recently being out during prep, EHS suggested using blast chiller or walk in cooler to cool sushi rolls before placing into cold holding, avoid using cold holding units for cooling. PIC stated employee typically uses blast chiller, sometimes blast chiller gets full and has to wait to use unit. CDI- sushi moved to blast chiller to cool.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans at seals of cans in dry storage, no designated area for dented/recalled products observed. CDI- dented cans removed, PIC will discuss with employees and make a designated dented can area on shelving. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets around 50ppm quat sanitizer, EHS confirmed sanitizer is at proper concentration from dispenser. PIC discussed refilling bucket process with employees during inspection. CDI- sanitizer changed, at proper level. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle contacting rice at sushi rice area. |
|