| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. CDI: Sign provided. |
|
20
|
1.50
|
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 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 bean salad cooling for 3 hours already still at 62F. Products are all from cans/ambient foods. CDI: Product moved to the walk in freezer and rapidly cooled to 41F within remaining hour. |
|
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 lasagna and stuffed mushrooms in single door reach in holding above 41F. Observed raw salmon and raw trout holding above 41F in cooler drawers. CDI: Lasagna and mushrooms were voluntarily discarded. Fish was iced down and returned to below 41F. EHS and PIC discussed necessary air flow in the reach in cooler and how the fan is at the top of the unit so the shelves must allow for circulation. Observed diced mozzarella that was double panned with the spinach holding above 41F. CDI: Product voluntarily discarded. |
|
23
|
1.50
|
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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked pastas in the cooler drawers with no date mark. CDI - PIC applied date marking to food All opened or prepared TCS foods that are kept on site longer than 24 hours must have a date mark present that does not exceed 7 days. When filling working containers from bulk containers, the working container must have the same date as the bulk container and the date must follow the product through use or disposition. REPEAT VIOLATION Overall facility has improved significantly with date marking.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed corn soup in reach in part of salad prep top from 5/23. CDI: Product voluntarily discarded. |
|
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 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 bean salad cooling in a deep half pan while tightly covered in the walk in cooler. CDI: Product uncovered and moved to the walk in freezer. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bottle of lemon juice stored within food product in prep top cooler so that exterior of bottle was in contact with the food item. Observed pan of mozzarella stored within spinach. CDI: Pan and bottle removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in doors of salad prep unit, and gasket on single door reach in damaged and in need of replacing. Observed shelving in single door reach in beginning to rust. REPEAT VIOLATION Previous violation corrected. |
|
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. Observed interior of cooler drawers with food debris and build up. Ensure more frequent cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive amount of waste stored on dumpster pad around dumpster. Dumpsters still had sufficient room for trash.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Observed dumpster doors open. EHS advised alerting landlord that the dumpster is damaged so that the dumpster company can replace the dumpster.
This is shared dumpster space for the whole shopping center. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor throughout kitchen particularly behind equipment near dry storage and grease trap is damaged. |