| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink in kitchen. Hand washing sinks shall be equipped with soap. CDI - PIC replaced empty soap cartridge. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken container stored directly on top of container or raw salmon. Store raw animal foods according to final cook temperatures - raw poultry on the bottom. CDI - Raw salmon moved to shelf above raw chicken. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue and pieces behind the blade. CDI - PIC took slicer to dish machine to wash.
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 . REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Grits (120F), potato wedges (99-100F), sausage links (120F), andouille sausage (119F), and eggs (115F) were below 135F in hot box. TCS foods in hot holding shall measure at least 135F. CDI - Items discarded at end of breakfast. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Chicken wings in drawer cooler measured 54F. Raw hamburger also measured 54F in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded food in cooler and put in work order to repair cooler. Do not use cooler until it is repaired to hold below 41F. REPEAT. Kept at half credit due to different circumstances. |
|
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 . Pasta salad (2-23), pasta (2-23), roasted tomatoes (2-2), and romaine lettuce (2-19) either had incorrect date labels or were held past 7 days. CDI - All items but lettuce discarded. PIC placed correct date on lettuce. // 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, 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 . Cooked onions and roasted tomatoes in sandwich cooler missing date labels. Cooked potatoes and heavy cream and butter missing date labels in walk-in cooler. Cut ham in sandwich cooler missing date label. CDI - PIC placed dates on items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sink and surfaces sanitizer measured over 3010 ppm DDBSA. The concentration must be 704-1875 ppm DDBSA. CDI - PIC diluted solution to between 704 and 1875 ppm DDBSA. Continue diluting sanitizer until the company repairs the dispenser. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples and oranges on buffet line were not wrapped. Wrap fruits on buffet line to prevent potential contamination by consumers. CDI - Apples and oranges removed from buffet line. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. EcoLab Antimicrobial Fruit and Vegetable wash measured 2.0 oz/gallon on test strip. Per EcoLab label, the vegetable wash solution shall be no more than 1 oz/gallon. CDI - PIC agreed to not use vegetable wash until it is repaired by EcoLab. Establishment will use water to wash fruits/vegetables until the dispenser is repaired. 0 pts. |
|
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. Repair drawer cooler to hold below 41F. Do not use with TCS foods until it is repaired. 0 pts. |
|
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. Pile of cardboard boxes around dumpster. Keep waste in containers to prevent attracting pests. 0 pts. |