| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 package of raw eggs stored directly above ready to eat food in line cooler. Observed pan of blanched broccoli stored below raw fish items on speed rack in WIC. CDI - eggs relocated to bottom shelf, broccoli relocated to top.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves while bussing, rinsing, and loading soiled dishes into dish machine then proceed to remove and put away clean dishes while wearing same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee cooking raw chicken remove from grill and plate for service with maximum internal temperature of 152f. CDI - chicken returned to grill to finish to above 165f. |
|
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 deep bus tub of fried chicken pieces cooling at room temperature at 124f at 12:15. PIC relocated chicken to WIF where it was found to be at 112f at 1:15pm. Cooling rate of 24 degrees per hour not sufficient to reach 70f by 2 pm which would be 2 hour cooling mark. CDI - chicken spread onto sheet pans and placed back into freezer. EHS verified below 70f by end of 2 hours to continue cooling to 41f. Chicken would not have met cooling parameters without EHS intervention.
Observed bulk tub of cooked rice cooling in WIC from previous day at 43f. All other TCS foods in cooler found to be below 40f. CDI - rice discarded.
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 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 raw shrimp ambient cooling in WIF at 51f at 1:15 still at 48f at 2:15. Shrimp had been cooling since approximately 12:00. Cooling rate of 3 degrees per hour not sufficient to reach 41f by 4 hour mark. CDI - shirmp uncovered and spread out to quickly cool. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 . Observed fried rice holding in rice warmer at 121f. CDI - rice reheated to above 165f as it had been out less than 2 hours. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed fried chicken cooling at room temperature in deep plastic tub placed into freezer but remained in deep plastic tub not cooling at proper rate (see #20). Observed rice cooked previous day and placed into deep plastic lidded tub cooling improperly in WIC. Observed raw shrimp mounded onto trays and tightly wrapped with film and then double stacked together while cooling. CDI - items spread onto shallow pans and uncovered/unstacked to allow air flow for cooling. Rice discarded. Do not allow food to sit at room temperature for cooling once it enters the danger zone at 135f. Do not cool food in deep containers. Do not cover with lids or films while cooling. Do not double stack foods while cooling. Use methods that allow air flow to the food including spreading the food into shallow layers whenever possible. REPEAT |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna labeled for removal from packaging prior to thawing thawed in WIC still sealed in vacuum packaging. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tubs of raw chicken on floor of walk in freezer. Observed oil and bulk sauce stored on floor near dish area. Do not store food on the floor. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food without hair restraint. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed raw asparagus, cherry tomatoes, and cucumber in use in service coolers in original retail packaging unwashed. Wash produce and store in clean containers prior to use. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food containers stored stacked together wet on clean utensil storage rack. Air dry pans before stacking. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food and drinks stored mixed with restaurant food in coolers and mixed with clean utensils on storage racks. Observed personal cell phone charging laying on shelf directly above food at line area. |