| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have vomit/diarrheal event clean up policy. CDI - Establishment e-mailed sample policy to use. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Scoop, 2 colanders, large mixing bowl, can opener, and 4 metal pans found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 Container of maracuya dressing measured 46F at 2:20PM and was prepared at 10AM. Aji Amarillo dressing measured 60F at 2:20PM, and began cooling at 1:55PM. At 3:45PM the dressing still measured 57F. This cooling rate would not be fast enough to reach 41F within 4 hours. TCS foods prepared at room temperature must cool back down to 41F within 4 hours. CDI - Maracuya dressing discarded and aji Amarillo sauce moved to walk-in freezer. REPEAT |
|
23
|
0
|
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 on date marking please visit: http://meck.co/FoodSafety Aji Amarillo ranch dressing in walk-in cooler was prepared on 12-31 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of preparation. CDI - Dressing discarded. 0 pts. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Maracuya dressing was cooling in plastic container in walk-in cooler and still measured 46F after cooling for more than 4 hours. Aji Amarillo dressing was cooling in deep metal pans and only cooled 3F in 1.5 hours. Use cooling methods such as: using shallow pans, using ice baths, or using walk-in freezer to rapidly cool TCS foods. TCS foods prepared at room temperature must cool down to 41F within 4 hours of preparation. CDI - Maracuya dressing discarded and aji Amarillo sauce moved to walk-in freezer. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee working on line had bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Scoops stored in pan of water that measured 113F. In-use utensils can only be stored in water if the water is at least 135F. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most clean pans and bowls stacked up while they were still wet. Utensils shall be air dried fully before stacking. Allow adequate time to air dry. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable spoons stored in customer self-service area with food-contact part of spoon facing up. Store single-use and single-service articles with food-contact portion of utensil facing down to prevent potential contamination of the food-contact portion of the utensil. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Establishment only has a can opener that does not have a removable blade. Acquire can opener with removable blade so it can be cleaned. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
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 Establishment does not have a method to test hot water sanitization dish machine. Either acquire irreversible temperature indicator strips, or a water-proof thermometer with a max/min setting so establishment can test final rinse temperature of dish machine. VR - Verification required within 10 days that establishment has acquired thermometer or temperature indicator strips. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either acquire a backflow preventer rated for continuous pressure, or remove the attachment when finished using. CDI - Attachment removed during inspection. REPEAT. 0 pts. |