|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 pans of sliced tomatoes cooling in WIC at 59f At 10:30 still at 59f at 11:05, pans of lettuce cooling in WIC at 49f at 10:30 still at 49f at 11:05, lettuce cooling in front line drawer at 49f @ 10:35 still at 49f at 11:05, and lettuce cooling on sandwich prep line at 47f @ 10:35 still at 47f @ 11:05. All fresh prepared lettuce and tomatoes observed to be cooling at improper rate to reach 41f within 4 hours. CDI- PIC removed plastic wrap, spread pans out, and removed overfilled products to allow quick cooling. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 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 all freshly cut tomatoes and lettuce (except in use on front line) packed into pans, tightly wrapped with plastic, and lettuce pans were stacked on top of one another while cooling in WIC. Pans of lettuce also tightly wrapped with plastic while cooling in front line drawers, and cut lettuce was cooling in open front line service prep top. None of the fresh cut lettuce or tomatoes cooling at proper rate (see #20). CDI - pans all uncovered/unwrapped and unstacked. Front line lettuce allowed to remain until 4 hours from time set up and then discard if not at 41f or lower. When cooling foods, use methods that allow air flow to the food for cooling. Do not tightly cover or stack containers together while cooling. Do not cool food in service units which are not designed for cooling. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed restroom that is set up for use suppled with toilet tissue, soap and paper towels with shelving added to use as storage room. Cases of food items and food contact items stored in the restroom. Do not store food in restrooms or exposed to contamination. REPEAT- no point escalation as no food was observed stored under condensate drip in WIF. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet visibly soiled wiping cloth repeatedly used hanging from front line not placed into sanitizer solution between uses. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed condensate drip from compressor unit in walk in freezer. REPEAT.
Observed exterior of WIC with peeling finish and rusty shelving inside. |
|
49
|
1
|
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 substantial debris accumulation on front line display cooler inside bottom surfaces and on exterior surfaces especially around motor. Dark residue on legs and exterior surfaces of equipment. Clean. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT
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. REPEAT
Observed damaged floor tiles in back of house, dark buildup and/or debris accumulation on floors in back of house, and splatter on some wall surfaces in back of house. |
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