| 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 access to hand sink blocked by stool and box. CDI, item removed. |
|
20
|
0
|
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 no change in temperature for chili. CDI, item reduced to smaller portions. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 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 items in prep top cold holding above 41F. PIC states temperature is recorded in the morning. Observing temperature log with items at 36F. Observed internal temperature at 39F. Observed temperature of items after an hour drop 2 degrees. CDI, items switched out and placed in walk in to cool. EHS advised PIC for staff to record temperature 3 times a day.
Observed tubs of oil and clarified butter being stored at room temperature. EHS couldn’t verify if product is shelf stable. EHS advised PIC to retain copy of invoice or container for verification. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat: 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 date mark of 2/3 on containers of blue cheese. CDI, items discarded by PIC.
Points reduced due to overall good date marking at facility. |
|
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 chili cooling in large bucket. CDI, items reduced to smaller portions to cool. PIC states facility has ice wand that they can use. EHS advised PIC to use ice wand, active stirring, and smaller portions when cooling. EHS advised PIC to monitor temperature during cooling process. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed broccoli salad, potato salad, and pimento cheese label without quantity of contents.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed broccoli salad, pimento cheese, and potato salad with no allergens label. Observed egg yolk, dairy, and soy as ingredients in items. Verification required. |
|
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. P Observed baseball bat holding up hand sink near 3 compartment sink. Need repaired. Observed walk in cooler where drinks and foods are stored not in good repair. PIC states facility has technician coming tomorrow to repair equipment. Observed pan stored under prep cooler to catch water drippings from prep cooler. EHS advised PIC to monitor equipment as this can be a sign of potential repairs. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed large flat grille top with out hood in dry storage room. Observed grease build up on wall and ceiling of room. PIC states no items are cooked on flat top and the yellow residue is from years back. |