| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each hand sink. -Pf Observed no soap in men's restroom. CDI: PIC provided hand soap in men's restroom.
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed hand sink behind serving counter with no accessible paper towels. PIC stated that the dispenser was restocked wrong and it was unable to dispense. CDI: PIC made paper towels accessible. |
|
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. Observed raw marinated pork in metal container cooling overnight in chest RI cooler. PIC stated the items started cooling around 8 pm last night. CDI: PIC voluntarily discarded pork. REPEAT
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pork dish being held at temperatures lower than 135F at HH well at front counter. PIC stated that it had been on the line for less that two hours. CDI: PIC instructed employee to reheat and item reached above 165F and was placed back on HH line.
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 . |
|
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 Observed queso fresco in cheese display case with temperatures between 42F-48F. PIC stated that items had been in there for 3 days and had not been moved since. CDI: PIC voluntarily discarded cheeses that were above 41F. Ambient air temperature of cooler was 41F.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, shredded cheese and shredded lettuce at fliptop without date labels. Observed individually bagged queso fresco in cheese display cooler with not date marking. PIC stated that cheeses were placed in the case from preparation 3 days prior. REPEAT. CDI: PIC date marked cheeses. EHS had conversation with PIC about the importance of date marking and that food may be discarded during next inspection if food is found without a date mark.
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 . |
|
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 Observed deep metal pan full to the top with raw marinated pork that was cooling overnight in chest RIC. Temperatures were higher than 41F. Method not efficient for cooling. Proper cooling methods discussed with PIC above thin portions and using the WIC instead. REPEAT CDI: Pork discarded.
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 . |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees working with food without a hair restraint. CDI: PIC instructed employees to put on hair nets. |
|
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 wiping cloths being held in a sanitizer bucket with a chlorine concentration of 10ppm. CDI: PIC instructed employee to make a new batch of sanitizer with fresh towels. Chlorine sanitizer concentration reached 50ppm. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers intact in fliptop unit. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
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 single service plastic ramekins in box on floor in dry storage room. CDI: PIC moved box to a shelf. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug on dumpster. |