| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
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 and cooling methods today. CDI - EHS reminded PIC of 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- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 food contact surfaces stacked in dish pit from 7A to 2:30P before washing. CDI - EHS advised PIC of required cleaning frequency. Dishes washed. -1/5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats and other TCS foods in flip top, reach in and walk in cooler all above 41F declared cold holding by PIC from previous days. PIC stated there was an early morning food delivery to walk in cooler and reach in and flip tops have been in constant use with this being the heaviest prep day of the week. EHS advised PIC that cold TCS foods shall maintain at or below 41F. All cold holding units were closed and allowed to adjust and PIC called refrigerator tech for service visit to avoid having cold holding issues as summer approaches. EHS observed beer cooler door on walk in ajar during inspection. VR no later than 04/21/2022 to ensure all TCS foods are cold holding at or below 41F at all times. REPEAT -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 . Observed one container of garlic and oil mixture date marked for 03/16 and 04/3. Both dates are expired and PIC unaware that garlic and oil mixtures are TCS. CDI - PIC voluntarily discarded. -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed written procedures not available from last inspection for milk and creamers available in coffee bar. PIC declared TPHC is in use. VR no later than 04/21/2022 to ensure written procedures are available and being followed for milk and creamers located in coffee bar. -1.5- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 bins of chicken, pastrami, roast been, pork loin and other deli meats over stacked and tightly tightly wrapped in portion control packaging cooling at 48-59F in flip top and walk in cooler. CDI - PIC vented containers and EHS advised PIC about proper cooling methods. Much of the product was served before the end of the inspection. EHS also discussed the possibility of using TPHC to help with foods at prep line. PIC contacted refrigerator tech for service. REPEAT -1- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH FULL POINT DEDUCTION FOR COOLING METHODS. A RISK CONTROL PLAN IS REQUIRED TO ENSURE SAFE COOLING METHODS. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arm of food employee at beginning of inspection. CDI - Bracelets removed. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knife stored between prep flip tops with buildup on the sides of the equipment. Keep utensils in a clean area between uses and clean often per Food Code. -.5- |
|
44
|
0
|
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 nested plastic containers on drying shelf declared as clean. -0- |