| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over container of washed lettuce inside walk-in cooler. CDI - EHS educated and storage order corrected.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of sugar. CDI - Container covered. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled glass cups in bar area and several knives and utensils on magnetic holder with visible food debris. CDI - All utensils removed and taken to be re-washed/rinsed/sanitized; magnetic holder thoroughly cleaned during inspection. |
|
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 containers of cooked chicken, cooked shrimp and scrambled eggs cooling inside prep and reach-in units since late morning-early afternoon. Employee present stated that items had been cooked for today’s services and immediately placed into their respective units. CDI - EHS educated and all items voluntarily discarded. |
|
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. Observed various TCS foods > 41 F inside prep and lowboy reach-in units. Refer to temperature log for details. Several items were left in cold holding since 10:30 am and others were placed into unit at 1:00 pm and were > 70 F. CDI - EHS educated and products voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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. Observed no date mark on opened container of milk. PIC confirmed first use date as 3/24/22. CDI - Product date marked.***No escalation in points due to different category observed. |
|
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 TCS foods cooling inside prep and lowboy reach-in units. Refer to temperature chart for details. Items were found cooling tightly covered and over the brim since late morning early afternoon. CDI - EHS educated and products voluntarily discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in ambient temperatures at prep sink. CDI - EHS educated and product relocated to walk-in cooler. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present in the facility. Facility has an active contract with PCO Orkin. EHS advised to increase treatments in facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 cases of sugar water for boba, containers of coleslaw, soy sauce, boba and chicken wings stored on floor throughout facility. CDI - All items relocated to shelving units and/or stored 6” above floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed x2 blenders and several cups stored wet at boba station. CDI - Utensils inverted to allow for proper drying. |
|
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 thorough cleaning needed on spaces between prep units and reach-in unit handles. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed thorough cleaning needed on flooring inside walk-in freezer. |