|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed a metal container with raw shell eggs stored on second shelf in reach in unit, directly above ready to eat pineapple and Alfredo sauce. No signs of contamination. CDI- eggs moved to bottom shelf, no longer contamination concern. EHS discussed storage order. REPEAT. |
|
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 . Observed salsa and slaw holding above 41F in standing reach in unit, see temperature chart. Through discussion with PIC, both slaw and salsa were prepared about an hour prior (EHS confirmed that both date marks were from today), put directly into reach in units with lids after prep. CDI- products uncovered, brought to walk in cooler to rapidly chill to 41F or below before being placed back in standing reach in. |
|
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 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 slaw and salsa holding above 41F during inspection, see temperature chart. Products were thickly stacked into deep plastic containers and secured with lids, placed into standing reach in unit. EHS explained that products must be cooled to 41F or below before placing into cold holding units, these units are intended to hold temperature, not cool products. CDI- products uncovered, brought to walk in cooler to chill before placing back in reach in. REPEAT. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer inside standing reach in unit, dial readout on outside of unit is no longer functional. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 one package of meat stored on the floor in walk in freezer, appeared to of fallen out of a box, no other products on floor. CDI- product moved to shelving. |
|
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 several stacks of metal containers that were stacked together wet. Ensure these containers are air dried before stacking together. |
|