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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking hand sink near dish machine. CDI - PIC moved cart to another location. -0 points |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 raw salmon over miso paste. CDI - PIC corrected storage order. -1.5 points
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -C Observed box of miso paste uncovered in WIC. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature for chicken at 155F. CDI - PIC reheated chicken to 165F. EHS discussed the need for food employees to use the thermometer to check temperatures of raw animal food final cook temperatures. -1.5 points |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 .Observed cooked noodles and broccoli not meeting cooling parameters. CDI - Items were uncovered and placed in walk-in freezer to cool quickly. -1.5 points |
|
22
|
1.50
|
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 raw chicken, raw shrimp, raw steak, softshell crab and raw scallops in prep top unit holding between 44F-48F. CDI - PIC stated food was prepped within the last 4 hours and was not placed in WIC to cool prior to placing in prep top. CDI - PIC added ice to containers in prep top to cool quickly. EHS discussed ensuring foods are cooled to 41F or below after they are prepped and using walk-in freezer to assist with cooling quickly.
Note: EHS discussed monitoring temperatures of foods in prep top unit to ensure equipment is maintaining proper holding temperatures. |
|
33
|
0
|
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 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 cooked noodles and broccoli in large plastic containers, covered while cooling in WIC. CDI - PIC uncovered containers and placed in walk-in freezer to cool quickly. -0 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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.-C Observed grease build-up under hood over grills/fryers. Increase frequency of cleaning. -0 points |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several cracked floor tiles at entrance of walk-in freezer. Repair -0 points |
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