| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee bare hand bread to make a sandwich. - CDI - EHS educated PIC and employee on need to use gloves. Employee washed hands and donned gloves. Bread was discarded and new bread was used to make sandwich. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
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 same prep sink be utilized for thawing raw chicken and prepping raw carrots. Only one prep sink available in kitchen. Per permit conditions, prep sink must only be used for prepping raw meat or raw veggies individually but never at the same time. Wash, rinse, and sanitize prep sink in between changing use of prep sink. - VR - Verification required within 3 days to ensure prep of raw animal meats and fruits/vegetables is being properly separated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed blender and blender parts be rinsed after use but not washed, rinsed, and sanitized. Per PIC, blenders are only washed, rinsed, and sanitized once per day at the end of the day. - CDI - EHS educated PIC on need to increase cleaning frequency of blender and blender parts to at least 4 times per day due to use of TCS foods in some smoothies. PIC understood and stated the cleaning frequency would be increased. - NOTE: Establishment only operating for 2 hours so far today, so no point deduction. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
Yes |
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 chicken tightly covered cooling at ambient temperature on prep table next to stove. PIC uncovered chicken and placed on ice bath. Chicken cooled 6 degrees over 40 minutes which indicates a cooling rate of 0.15F/min. Required cooling parameter of 0.54F/min not met. Per PIC, chicken had been cooked and began cooling process sometime between 10-11am. Therefore, 2 hour time requirement to cool food to 70F also not met. PIC voluntarily discarded chicken. - VR - Verification required within 3 days to ensure proper cooling parameters are being met for foods being cooled. |
|
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 pan of chicken tightly covered cooling at ambient temperature on prep table next to stove. Chicken uncovered and placed on ice bath. Also observed raw shrimp tightly covered cooling in reach in cooler after prep. Shrimp uncovered. EHS educated PIC on proper cooling methods. - VR - Verification required within 10 days to ensure proper cooling methods being utilized. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw boneless chicken breasts and bone-in chicken wings cooling in plastic containers filled with stagnant water. EHS educated PIC on proper thawing methods such as thawing chicken submerged under running water. PIC placed chicken under running water to continue thawing process. - VR - Verification required within 10 days to ensure proper thawing methods being used. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
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 solution at 97F during active dishwashing. - CDI - EHS educated PIC and employee on proper hot water temperature for washing dishes. Employee added hot water to raise dish water temperature.
4-501.18 Maintain wash, rinse, and sanitize solutions clean. - Observed wash solution soiled and wash bay so full of dishes that employee was unable to wash dishes in wash bay. Employee observed to wash dishes in empty rinse bay, rinse with spray nozzle, and place in sanitizer bay. EHS educated PIC and employee on proper manual warewashing procedure. Place less dirty dishes in wash bay to allow for dishes to be washed in wash bay only. Fill rinse bay with only water for rinsing purposes - do not only use spray nozzle to rinse. Then submerge dishes in sanitizer solution in third bay. |
|
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 food residue/debris buildup in the bottom of some reach in units (freezers/coolers). Increase cleaning frequency to prevent buildup. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed food debris/residue on walls throughout facility. Increase cleaning frequency to prevent accumulation. |