| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 1x container of blue cheese crumbles at 44 F inside prep unit. Product came from walk-in cooler and used for today’s services. CDI - Product taken to walk-in cooler to cool to < 41 F. |
|
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 pimento cheese with date mark of 3/16/22 in lowboy reach-in unit. PIC verified that the label was incorrectly labeled by reference of bulk product from WIC. CDI - PIC correctly date marked product. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle at chemical storage area. PIC unable to determine contents. CDI - Product voluntarily discarded.***No escalation in points due to different category observed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 1x container of sliced brisket cooling in tightly wrapped portions and 1x large deep container full of bechamel at 55 F with no temperature change after 20 minutes. Brisket cooling since an hour prior to today’s inspection and no active stirring observed on bechamel. CDI - PIC spread sliced brisket across flat sheet pans and relocated to walk-in freezer; bechamel stirred and then relocated to walk-in freezer as well for rapid cooling. Facility has been in compliance with risk control plan. PIC demonstrated today and previous days’ cooling log activity. EHS will conduct follow-up visits to monitor progress with facility’s cooling methods. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x damp cloths on prep surface. CDI - Cloths removed. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs and ladle stored in water at 104 F between grill station and utensils stored in water at 47 F at bar. CDI - EHS discussed with PIC options for storing utensils. Utensils removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf near WIC. CDI - Utensils separated to allow proper air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT: 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several soiled to-go containers above prep tables. CDI - EHS discussed with PIC about keeping containers inside their sleeves to prevent contamination. Containers voluntarily discarded.***No escalation in points due to different category observed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed detached gasket and faulty handle at hotbox closest to dish pit. Facility has placed work order for repairs/replacement. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with dry goods at shelving unit. CDI - Jacket removed to employee coat rack. |