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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee food and drink observed on prep table at start of inspection. Employees shall not eat or drink where it can contaminate food. CDI - PIC removed personal food and drink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw philly steak observed on speed rack above raw shrimp. Do not store raw animal foods with higher final cook temperatures above raw animal foods with a low final cook temperature. CDI - Storage order corrected during inspection. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 . Can opener blade had dried organic matter above blade and was stored as clean. CDI - Can opener taken to dish machine and washed. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 . Cheese sauce measured 115-125F and had been cooling in ice bathfor 1.75 hours according to PIC. Ice had totally melted. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cheese sauce reheated to above 165F and re-started cooling process. REPEAT. Kept at half credit due to correct method being used but pot was too hot when it was placed in ice, causing the ice to melt. |
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23
|
1.50
|
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 . Containers of ham and cooked onions were missing date label. CDI - PIC placed date label on items. // 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 . Sliced meats that were frozen on day of preparation, and thawed on 7-28 had not yet been discarded. Queso, salsa verde, hummus, and bruschetta were prepared on 7-27 and 7-26 and had not yet been discarded. Pickled onions in sandwich cooler were prepared on 7-27 and had not yet been discarded. Use or discard TCS RTE foods within 7 days of preparation or opening package. CDI - Items discarded by PIC. |
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24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Whole pizza and garlic in oil on time as a public health control were not marked with times. CDI - PIC placed time labels on items. REPEAT |
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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 . Sausage, chicken, pepperoni, and ground beef were portioned an hour ago and were cooling at 46-47F in bottom of sandwich cooler. Diced tomatoes were cooling in large portion and deep container in walk-in cooler. Cheese sauce was cooling in melted ice bath. Cool TCS foods in walk-in cooler or freezer. Cool in shallow pans or thin portions. CDI - Tomatoes spread out on sheet pan. Portioned pizza toppings moved to walk-in cooler, and cheese sauce reheated and placed in ice bath. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Waitress with artificial nails was running plates of food without gloves on hands. Employees with artificial nails or painted nails must wear single-use gloves when working with exposed food. CDI - PIC and employee educated on requirement. //
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing bracelet on wrist while doing food preparation. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
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