| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table beside deli slicer. Store employee drinks in a separate area away from food or clean food-contact equipment. 0 pts. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw beef patty on grill with gloved hands and then discarded gloves. Employee began handling clean utensils and pans without washing hands. Employees must wash hands when switching between working with raw animal foods and clean utensils or equipment. CDI - Employee instructed to wash hands and did so correctly. 0 pts. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Soup measured 68F at 4:15PM. Soup still measured 63F at 5:30PM. Brussel sprouts began cooling at 11AM and still measured 44-45F at 5:30PM. TCS foods must be cooled to 41F within 6 hours. CDI - Brussel sprouts discarded and ice wand added to soup. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 . Boiled eggs, Brie, cooked vegetable mix, and shredded cheese measured 44-47F in walk-in cooler. Blue cheese, tomatoes, shredded cheese, and arugula in sandwich cooler measured 43-52F. Cooked onions and buttermilk chives measured 51F in ice bath. Cartons of half and half and heavy cream in bar cooler measured 47-48F. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods in sandwich cooler placed on TPHC. Items in ice bath moved to reach-in cooler to cool. Half and half and heavy cream discarded. TCS foods in walk-in cooler began cooling to around 41F by end of inspection once employees kept door closed. Recommend walk-in cooler be checked by technician to verify it is working optimally. VR - Verification required within 3 days that sandwich cooler is repaired. //3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety 3 boxes of raw shell eggs measured 49-50F in outside walk-in cooler. Raw eggs must be held at 45F or less. CDI - Raw eggs moved to inside walk-in cooler. |
|
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 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 . Soup cooling in deep large container during inspection. CDI - Ice wand added to soup. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Establishment has large open windows in side bar. No insect control device present. Prevent potential insect entry by air curtains, mesh screens, or other effective means. No insect control needed if it is not needed due to weather. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Ensure food is covered and protected to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee cutting onion with wristband on wrist. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting potatoes directly out of box. Wash fruits and vegetables thoroughly before use. 0 pts. |
|
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. Torn gaskets present on sandwich cooler and 3-door reach-in cooler. Rusted shelves present in walk-in cooler. Outside walk-in cooler is holding at 47F. Do not store TCS foods in outside walk-in cooler. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips. |