| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tall trash can repeatedly pushed in front of back of house hand sink blocking access. CDI- trash can relocated. EHS recommends finding alternate location for trash can that does not block walkway or hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case or raw chicken stored on top of case of raw beef in WIC. CDI- raw chicken relocated. |
|
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 bulk plastic containers of meat sauces cooling at 133f at 2:05 still at 124f at 3:05. Cooling Rate of 19 degrees per hour not sufficient to reach 70f within 2 hours. CDI - sauce broken down into smaller portions and placed into ice bath. EHS verified cooling at proper rate by end of inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 pan of sliced gyro meat holding in line cooler at 50f. All other items in the cooler found to be 41f or lower. CDI- meat relocated to freezer to quickly chill back to 41f. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray can of WD-40 stored mixed with restaurant food items on shelf above slicer area. CDI - relocated. |
|
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 house made meat sauce cooling on countertop in deep plastic buckets with ice wand inside. Buckets overfilled and unable to be stirred and no other source of cooling in use. CDI- sauce divided into smaller portions and placed into ice bath with ice wands.
Observed prepared salads cooling in upright unit in sealed clamshell containers. CDI - containers opened to allow air flow. Some salads relocated to WIF to quickly chill. Observed cut tomatoes placed into flip top of prep cooler while still cooling. CDI- tomatoes relocated to upright cooler to chill. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed portioned wrapped deli meats thawing at room temperature on countertop in prep area. Exterior areas of deli meats as high at 52f while interior remained frozen. CDI- meat relocated to WIC to allow outside to cool back to 41f and complete thawing process. Do not let food sit out on countertop while thawing. |
|
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. Observed various employees working with food while wearing watches on wrists. Remove watches and bracelets from wrists when handling food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 case of single service cups stored on floor in back area near WIF. Store at least 6 inches off of floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed upright cooler door handle damaged repaired with blue tape and door hinge damaged with door repeatedly not staying closed. Repair. REPEAT
Observed dough machine with heavily worn/chipped/peeling finish. Repair or replace. |