| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 several utensils stored as clean with food debris on them. Observed ants on surfaces of cutting boards stored as clean. Observed cutting board put up as clean with food debris. Observed can opener blade with food debris and build up. CDI: Items were washed again. VERIFICATION REQUIRED to monitor ant problem. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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 deli meats, cheeses, tuna salad, farro, and tomatoes cooling below required rates to be placed on serving line by 1130am. Items were cooling at a rates from 0F/min to .16F/min (when required rate to have food at 41F and below for serving is .21F/min). CDI: Products were rapidly cooled in walk in freezer to 41F before serving. EHS and PIC discussed going forward, that to avoid the need to cool these late prep items for sandwich line and salad bar, facility should consider using TPHC. Employees would begin preparing these items no earlier than 930am (serving goes until 130pm) and the temperature shall be verified when it comes from storage. Time would start then, and employees would have 4 hours to serve items. PIC stated that these items are voluntarily discarded at the end of lunch service anyway with current procedures. EHS provided PIC with a blank copy of the TPHC procedure form today. |
|
33
|
1
|
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 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 several TCS items including deli meats and cheeses, cut tomatoes and lettuce, and guacamole cooling in reach in cooler while tightly covered. CDI: Items moved to the walk in for rapid cooling and then to the walk in freezer as items were not uncovered when moved to the walk in cooler initially, prohibiting food from meeting required cooling parameters. REPEAT VIOLATION |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant ant problem at the dish area, particularly near pre-wash for dish machine. PIC stated that they have an ongoing pest control contract who is coming weekly to address the ongoing issue. See #16 |
|
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 wet wiping cloth stored in sanitizer bucket with 0ppm quat. CDI: Bucket was emptied and refilled. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed paper cups and quart containers stored in flour, corn meal, and sugar. Ensure scoops with handles are used. CDI: Cups removed. |
|
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 wet stacked pans and bowls stored as clean.
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 utensils stored as clean in plastic tubs with food debris in them. Ensure more frequent cleaning. Observed employee book bag stored over clean linens in storage room. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored as clean with deep cuts/gouges. CDI: Cutting boards were voluntarily discarded. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. CDI: Door closed. |
|
55
|
0.50
|
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 ceiling vent covers near walk in cooler with dust build up. Ensure more frequent cleaning. Observed wall at the dish machine near pre-wash with dried food debris and build up. Ensure more frequent cleaning to prevent pest harborage.
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing vent cover at vent near walk in cooler. |