| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 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 a couple of products (cooked mushrooms, pizza sauce) holding above 41F during inspection, see temperature chart. Through discussion with PIC, these products were recently cooked/prepped, placed into cold holding units before products had fully cooled to 41F or below. EHS discussed cooling process for products like mushroom, utilizing blast chiller for these products. EHS discussed cooling for room temperature cans of pizza sauce, PIC was unaware that these products needed to be cooled once opened from the can. Moving forward, EHS suggested to cool products in blast chiller as much as possible, ensure products reach 41F or below before placing into cold holding. EHS suggested facility uses prep sink with ice bath, suggested purchasing ice wands to expedite the cooling process. PIC stated he will consider putting pizza cans in refrigeration to cut down on amount of time needed to cool pizza sauce. CDI- mushrooms moved to blast chiller, pizza sauce cooled in ice bath, products properly cooled during inspection after correction. REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed faciltiy using TPHC for pizza slices, no written procedure available. PIC stated facility has recently gone back to making slices for lunch, hadn’t been producing slices for a couple years. CDI- EHS provided THPC template, filled out. Facility is now using TPHC for pizza slices, marking properly. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored on shelving, directly above clean dishes. CDI- degreaser moved to chemical shelving. REPEAT. |
|
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 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 improper cooling methods during inspection, facility placing products that need to cool into cold holding prep units. EHS discussed proper cooling methods, discussed which products need to be cooled and cooling parameters with new PIC at this facility. Explained importance of utilizing blast chiller and ice baths with active stirring in lieu of a walk in cooler. CDI- mushrooms moved to blast chiller, pizza sauce placed into ice bath with active stirring. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a few dented cans stored in can holder in kitchen, had not been removed and placed in designated area to not use product. CDI- cans removed, placed in designated area for return. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed shelving with clean dishes/utensils stored directly next to handsink near dish machine, exposed to splash contamination with no splash guard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board in use with deep grooves/staining, no longer smooth and easily cleanable. |
|
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 gaskets beginning to show black buildup, in need of cleaning. |