| 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 bottle of soap and a rag stored in handsink near prep area. Observed large receptacle stored directly in front of handsink. CDI- objects moved, EHS discussed maintaining access to handsinks. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 3x containers of beer cheese stored in standing reach in unit that had not been properly cooled. Products were labeled “2-14”, had been prepped last night. PIC stated that beer cheese must not of been properly cooled to 41F or below before placing into cold holding units. CDI- containers of beer cheese voluntarily discarded during inspection. |
|
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 chili and beans in steam table, holding below 135F- see temperature chart. Through discussion with PIC, procedure is to reheat products in microwave to 165F+, then place into steam table for hot holding. CDI- chili and beans reheated to >165F and placed back into hot holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had exceeded 7 day limit, including 2x containers of black bean burger mix and 2x containers of bacon jam (all dated 2/5). PIC stated that she believes employees over prepped this product, too many containers of product and facility was not busy enough to go through product. CDI- black bean burger mix and bacon jam were voluntarily discarded during inspection. Note: points de-escalated due to improvement from previous inspection. EHS observed a consistent date marking procedure in place during inspection, did not observe consistent system last inspection. All product were properly labeled, just a few products out of date that had not been discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle filled with purple chemical at dish pit with no label. CDI- PIC labeled as degreaser. |
|
33
|
0.50
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed multiple containers of beer cheese from 2-14 (last night) that had not been properly cooled in reach in unit during inspection, see temperature chart. EHS discussed cooling methods with PIC, EHS observed an improvement in cooling methods compared to previous inspection. EHS observed only beer cheese that had improperly cooled, compared to multiple products during previous inspection. EHS observed that employees were aware of proper cooling methods, using ice to cool and cooling in smaller batches compared to previous inspection. EHS belives facility has improved in cooling methods, just need to ensure that cooling methods are followed by all employees responsible for prepping products like beer cheese. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers and containers with seasonings with no label. REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large white container filled with onions stored on the ground. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic containers wet stacked on clean dish shelving. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding doors open during inspection. |
|
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. Observed multiple tiles missing from flooring near cook line. |
|
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 clothing hanging on shelving above retail items like to-go boxes. |