| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink near dish pit not functional, batteries needed to be replaced and unable to dispense paper towels. CDI- paper towels provided at sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee handsink near beer cooler with large white container in front of sink, blocking access. CDI- object moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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 multiple containers of raw eggs stored on top shelf in cold holding reach in unit, directly above ready to eat foods like slaw, chopped tomatoes. CDI- eggs moved, EHS discussed storage order. |
|
16
|
0
|
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. 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 can opener spike with black buildup, in need of cleaning. CDI- can opener removed, brought to dish pit for cleaning. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P
Observed products reheated in the microwave that did not reach 165F before placing into steam table for hot holding. EHS discussed reheating process with PIC, PIC stated these products are to be reheated in the microwave to 165F, placed into hot holding for service after properly reheated. CDI- products placed back into microwave, heated to 165F and placed into hot holding. |
|
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 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 containers of chili and beer cheese (PIC stated cooked on 10/18 and cooled) that were holding above 41F, see temperature chart. Chili was portioned in large, deep volume plastic cambro, product was colder on outside of container but holding around 45F in middle, had not properly cooled from last night. Beer cheese was in smaller container, placed into reach in unit with plastic lid secured, did not properly cool. CDI- products voluntarily discarded, EHS discussed cooling methods with PIC, ensuring product is 41F or below before portioning. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 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 2x containers of chili that had not been labeled in beer cooler, PIC stated they were cooked and cooled last night. Observed beer cheese with no label. Observed a large container of chili marked 10/11, had exceeded 7 day date marking limit. PIC stated she believes they are having issues over prepping certain products, will determine how much is needed for a week and cut down on prepping product. CDI- products voluntarily discarded during inspection. |
|
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 products that had not properly cooled overnight from yesterday. Observed chili portioned in large plastic cambros with lids tightly secured, observed products stored in standing reach in units and beer cooler that is not 41F or below. EHS discussed cooling methods with PIC, PIC understands proper cooling methods but needs to relay information to kitchen employees for proper cooling. EHS discussed purchasing ice wands to assist with proper cooling with PIC. CDI- products voluntarily discarded. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry on. |
|
44
|
1
|
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. Allow for air drying before stacking together. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold holding unit not in use that was broken. PIC stated unit is not holding temperature, not using for food storage until fixed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floor tile damaged near floor drain at cook line. Observed floor tile in need of regrouting, specifically near dish pit. REPEAT. |