| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed 2 meat slicers, 2 veggie slicers, plastic pans, and metal pans with food debris left on them. CDI- PIC voluntarily discarded veggie slicers and had all other items properly washed before next use.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed both high temp dish machines functioning below 180F. CDI- By the end of inspection EHS observed machines functioning properly. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed salmon, cooked onions, sliced turkey, sliced bologna, tuna salad, chicken breast and chicken salad. All not meet proper cooling rate temps during the inspection. CDI- PIC moved items to blast chiller and walk in freezer to quickly cool. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salmon, cooked onions, sliced turkey, sliced bologna, tuna salad, chicken breast and chicken salad all prepped from ambient prep in the WIC covered, in large containers, and tightly packed. Items did not meet ambient cooling rate during the a 1 hr observation. CDI- PIC moved items to blast chiller and freezer to quickly cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed salmon thawed without being removed from ROP before refrigeration thawing. CDI- PIC voluntarily discarded the item. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed display of several cakes packaged on premises without allergen provided. CDI- PIC provided allergen label for all cakes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed three high temp dish machines being used in facility. However PIC unable to provide an approved hot water temp taking device. CDI- Per state guidance education provided. However if violation is repeated during next inspection point deduction will occur.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water at 89F. CDI- PIC had employee provide water at 119F. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed fan covers to walk in coolers, display cases, hood system and hard to reach areas of cooking equipment and dish machines in need of cleaning due to food debris and grease residue build up respectfully. Clean as often as needed to prevent and reduce the build up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed meat department hose without a back flow prevention device on spray nozzle hose. CDI- PIC removed nozzle and provided a back flow prevention device. |