| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of managerial control and demonstration of knowledge in sushi area. Employee on duty during inspection is new and was not aware of HACCP processes for sushi rice acidification. Employee that makes sushi rice was gone for the day. CDI-Discussed with PIC about awareness of HACCP during operating hours. Educated employee at sushi bar about adding time to rice batch label. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed tomato bisque soup at salad bar at 98F - hot holding unit power had accidentally been switched off. CDI-Soup was discarded by PIC. |
|
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 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 .
Cole slaw on display cold holding shelves was reading above 41F. Other TCS items in unit were 41F and below. Unit digital temperature was reading below 41F. Avoid stacking food containers that are in front of unit in order to improve air flow and proper cold holding temperatures. CDI-Items out of temp discarded and food was unstacked to increase air flow.
Turkey slices on sandwich line were stacked over fill line. Slices above fill line were above 41F. CDI-Turkey reading above 41F was placed into walk-in cooler to rapidly cool food. Avoid overstacking food containers above fill line in order to maintain cold holding temperatures. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Opened bag of sausage in pizza prep unit was not dated. PIC was not aware of opening date. CDI-Sausage was discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Rotisserie chicken that was removed from chicken warming station on TPHC was found in WIC. Rotisserie chickens are temped after hot hold and sometimes used to make chicken salad. Items shall be discarded after 4 hours. CDI-PIC discarded chickens. TPHC was amended to exclude rotisserie chicken. Fried chicken and wings are still held for time. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no time marking on sushi rice label - only date. Facility HACCP procedures indicate that label shall also show time at which sushi rice was acidified and pH measured. Time was written on pH logs. CDI - Time from pH logs was written on rice labels with each batch. |
|
33
|
0.50
|
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 chicken cooling in walk-in covered on speed rack. Items that were cooled from hot were on the bottom of the rack while items cooled from room temp were on the top. Hotter items on bottom began affecting cooling temperatures for all food on rack. CDI-Entire speed rack was uncovered and placed in walk-in freezer to quickly cool. REPEAT |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - Condiments (vinegar, oil, etc) and spices (pepper, etc) and flour at pizza station were observed without a label. Label these items. REPEAT |
|
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.
Minor cleaning needed along sliding display tracks on cold holding units and in dry storage spaces in pizza area. REPEAT. |