| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at the end of the cook line. CDI: Paper towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and then handle plateware and grits that were sent to a customer. CDI: Employee washed hands and donned new gloves. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed brined and seasoned raw chicken pieces that were done yesterday cooling in tightly covered plastic bus tubs and plastic half pans above 41F. CDI: Chicken was rapidly cooled in walk in cooler due to NCDA guidance that raw chicken would not be discarded at 45F and below. 1/3 of the chicken bins were below 41F by the time EHS left. Facility was rotating bins to properly cool. PIC stated that they just got new tumblers for brining and seasoning chicken. The process now takes 30 min in the tumbler. EHS and PIC believe that the product got warmer based on this time increase as well as using vinegar instead of chilled water. EHS recommending pre-chilling the vinegar as well. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in cooler on the main line, sliced tomatoes, sliced turkey, and sliced ham in the prep top coolers holding above 41F. Items were either double panned or panned up with a lift in the bottom. CDI: All items voluntarily discarded. EHS strongly recommends using TPHC for the sliced cheeses if facility will continue using lifts in the pans. The other items should not be double panned. Observed unsalted butters with cinnamon and strawberry stored at room temperature on server side of expo. CDI: These items were permanently added to TPHC. TPHC procedure filled out today during inspection. REPEAT VIOLATION Further cold holding non-compliance will result in a Risk Control Plan and/or permit action. |
|
23
|
0
|
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 chicken salad in coolers date marked with the date the chicken salad was mixed/made when PIC stated that the chicken for the chicken salad is made the day before. Ensure that the date of the chicken (oldest TCS ingredient) is used when date marking. CDI: Per facility, product shelf life is 4 days. Food was marked as such with the prep and print label. Time did not exceed 7 days, even with the next day prep date. No items were over 7 days today from preparation. Labels corrected today manually. REPEAT VIOLATION Previous violation corrected. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed hot food under warmer stored on TPHC with no time marked. Observed flash fried home fries stored on top of chicken cooler near fryer with no time marked. CDI: Times added. REPEAT VIOLATION Unmarked foods on next inspection will be discarded. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed raw chicken in walk in cooling from prep while tightly covered. CDI: Items were vented and properly cooled. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. CDI: EHS explained new requirement to PIC. |
|
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 several prep coolers with food debris and build up in need of cleaning; particularly in top part of chicken/fish/breading cooler. |
|
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 wall behind 3-comp sink with heavy build up. Ensure deep cleaning of area. |