| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 various TCS foods < 135 in hot holding. Refer to temperature chart. One of these items (brisket) held out in ambient temperatures on a speed rack, recorded at 129 F. All foods had been cooked prior to start of inspection. Discovered that the hot holding units were turned down to lowest temperature setting. CDI - All foods transferred to oven and re-heated. Unit thermostat turned up. |
|
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 steamed broccoli and cauliflower at 46-47 F inside cold drawer. Product came from walk-in cooler 10 minutes prior. All other foods recorded at 41 F. CDI - Items taken to walk-in cooler to cool to < 41 F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 chorizo past 7 day requirement (7/27/22). CDI - Product voluntarily discarded.***No escalation in points due to significant improvement since previous inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of WD-40 stored on vegetable prep counter immediate left of slicer. CDI - PIC moved item to chemical storage. |
|
33
|
1
|
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 containers of mac & cheese casserole cooling tightly covered on shelving unit inside walk-in freezer (WIF) and flat sheet pan loaded with large amount of diced tomatoes on a speed rack inside walk-in cooler (WIC). Products had been prepared and placed into WIF/WIC prior to EHS arrival. CDI - All items uncovered/separated into smaller portions to facilitate proper cooling to < 41 F. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed x3 flat sheet pans of steamed broccoli stored on each of the 3-compartment sink basins. CDI - No physical contamination observed. Foods removed to walk-in cooler. |
|
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 x1 damp cloth on dry storage shelving unit. CDI - Cloth removed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 stainless steel scrapper/chopper stored in between crevices of prep counter. CDI - Utensil removed for proper W/R/S. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing individually wrapped single service cutlery stored on floor underneath bar hand sink. CDI - Box relocated to shelving unit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink and hand sink next to dish machine. Repairs needed. |
|
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 keys, cell phone charger block and cord stored with utensils on fiber tray. Also observed x2 employee’s purses stored with single service to go containers at shelving unit left of office. CDI - All items removed to their designated area. |