| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(D, H, I, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. During inspection, EHS observed PIC not ensuring rules in food code regarding food safety were being met. Violations related to cooling and cold holding were both noted and resulted in disposition of food items. Hand washing and cleaning/sanitizing of food contact surfaces were also found to be out of compliance. CDI by education of PIC regarding responsibilities of PIC set forth in food code. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Observed in use water bottle beverage with screw top lid at front line on prep table surface immediately adjacent to open food and another in use water bottle on shelf above flip top unit at front line. Personal beverages must have a lid and straw and be stored away from food and food contact items. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC wearing food handler gloves pull out flip top cooler, get down on floor, handle unclean mechanical areas of back of cooler, and then remove soiled gloves and don clean gloves to handle food without washing hands. Observed employee return to kitchen area from dining room and don gloves to begin working with food without washing hands. CDI - Hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed several black plastic tubing connectors laying inside of hand sink basin near dish area. CDI - PIC removed. Do not use hand sinks for purposes other than washing hands and do not place items in the hand sink basins which block access. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of various equipment items with dried residue including can opener, dicer, and slicer as well as some food pans stored as clean with food residue present on interior food contact surfaces. CDI - items relocated to dish area for re-cleaning. |
|
20
|
1.50
|
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 . Observed bulk container of cut cantaloupe at 44f and bulk container of cut honeydew at 45f both cooling in WIC since before opening at 11:00 am. Observed bulk container of taziki sauce cooling in WIC at 45f since approximately 8 am. Observed bulk container of house made hummus prepared at 10:45 still at 65f cooling in front line reach in. CDI - melons, sauce, and hummus discarded as they had been cooling greater than 4 hours.
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 pan of pulled chicken in WIC at 95f at 2:45 still at 91f at 4:00. PIC noted chicken had been placed into cooler for cooling at 1 pm. CDI - chicken discarded. Observed bulk container of chicken stock cooling in WIC at 103f at 4:00 pm. PiC noted this stock also had been placed into WIC at 1 pm. Stock discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 melted unsalted butter in container beside of grill area holding at 90f. No method of temperature control in use for the melted butter and no time system in use for the butter. EHS discussed with PIC and documented on previous inspection that melted unsalted butter is a TCS food and must be temperature controlled. Hold the melted unsalted butter above 135f or use TPHC procedures written and provided during inspection. CDI - discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made mushroom butter made with unsalted butter and cooked portobella mushrooms sitting in pan on top of flip top unit holding at 67f. No method of temperature control in use. CDI - discarded. Observed portion cups of house taziki in container sitting on top of ice above prep table at front holding at 69f. CDI - discarded.
Observed all TCS foods on flip top unit beside of grill holding above 41f. See chart. CDI - items in unit since opening discarded, items stocked within last 2 hours relocated to WIC to chill back to 41f. REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 cut melons, house taziki sauce, pulled chicken, chicken stock, hummus all cooling in bulk containers sealed with tight fitting lids or covered with film. CDI - items discarded as they did not meet cooling parameters (see #20). Observed wrapped portions of raw beef and lamb cooing in grill drawers. CDI - relocated to WIC to quickly cool. Do not cool TCS foods in service coolers which are in active use. Cool TCS foods in equipment designed for cooling.
REPEAT
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed flip top cooler unit in use at front line beside grill with elevated ambient air temperature of 46f holding TCS foods above 41f. This unit is integral to the operation and must be repaired. Verification required within 10 days. Do not store TCS foods in the unit until it has been repaired and is holding TCS foods at 41f or lower. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed dicer with damaged block missing pieces. Observed prep sink near dish area in poor repair with rusty areas and seams in poor repair/caulked. Repair. REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer in use in back of house area. Freezer is labeled as “household” and is not approved equipment. Remove.
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board with heavy wear no longer smooth and cleanable. Repair or replace. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal cell phone laying on side of front line prep table. |