| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee pick up item from ground and relocate trash can then proceed to handle food and preparation without removing gloves and washing hands. CDI by instruction. Repeat. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee pick up item from ground then relocate trash can and proceed to handle food and preparation without removing gloves and washing hands. CDI, employee washed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed salad in display case over 41 degrees F. Observed several sandwiches, wraps, chicken and dumplings inside cold hold unit on floor above 41 degrees F. Ambient air temperature of unit measured 46 degrees F towards back of unit. Items held in unit over 4 hours were voluntarily discarded and foods recently prepared were relocated to rapidly cool. Visit needed to ensure calibration of cooler and ensure unit able to maintain TCS foods at 41 degrees F and below. Observed cheese, chicken salad and Cole slaw over stacked in display case above 41 degrees F. CDI, items voluntarily discarded and cheese relocated to rapidly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open bag of sausage not date marked in prep cooler. CDI, sausage voluntarily discarded by PIC. |
|
24
|
0
|
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 written procedures not followed for TPHC pizza procedures. 3 hour discard time not recorded on label. CDI, operator labeled during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 recently prepared sandwiches and cut ham and cheeses made this morning still in cooling process held in display cases. CDI, foods recently prepared relocated to walk in unit to rapidly cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed corner display cooler on floor not maintaining TCS foods at 41 degrees F and below. Ambient air temperature of unit measured 43 degrees F. Vr needed to follow up on cooler calibration / cold holding. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
Observed ambient air thermometer broken in sushi display cooler.
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked on drain board of 3 compartment sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Observed some soil / residues accumulating on tracks of coolers. |