|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed facility having issues with cold holding, cooling and cooling methods today and PIC unaware of the maximum 6 hours allowed to cool TCS foods from below 135F to 41F. CDI - EHS reminded PIC of time parameters for cooling, proper cooling methods and the requirement for PIC to ensure food employees monitor temperatures of TCS foods with food thermometer. EHS also advised PIC to monitor food employees and to provide additional food safety training as needed. Document training on training logs to ensure food employees have been advised to maintain food temperatures. -1- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chili, sliced roast beef walk in cooler and reach in from previous day at 48-49F. CDI - PIC voluntarily discarded these foods. EHS reminded PIC about the maximum total of 6 hours to cool TCS foods from 135F to 41F. -1.5- |
|
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 Observed almond milk in bar at 62F declared cold holding by PIC. CDI - Almond milk voluntarily discarded and EHS discussed the possibility of holding milk and cream for coffee on Time as a Pubic Health Control. new TPHC form sent to PIC for review. If these items will be held on TPHC in the future, FILL TPHC FORM OUT COMPLETELY AND HAVE AVAILABLE FOR ALL FUTURE INSPECTIONS. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed deep plastic bin of chili and over stacked tightly wrapped deli meat slices in portion control packaging cooled overnight at 48-49F. CDI - PIC voluntarily discarded and EHS advised PIC to have food employees monitor cooling temperatures with food thermometer, place foods in thinner portions and to actively stir to remove heart from center of food during cooling. Food voluntarily discarded. REPEAT -1- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole chickens stored on prep table directly underneath paper towel dispenser with wet hands dripping on the food while grabbing paper towels. PIC stated paper towel dispenser was moved recently to this location. EHS advised PIC to ensure food is in a clean, dry location. -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic bulk container lids in use for covering food in storage. Replace these with lids that are in good repai, smooth and easily cleanable. -0- |
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