| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11 (D, H, I, ) Person in Charge (Pf) The person in charge shall demonstrate managerial control by limiting risk factor violations. Observed a number of risk factor violations such as employees effectively cleaning their hands, by routinely monitoring the employees’ handwashing, employees are using proposer methods to rapidly cool tcs foods, and employees are maintained the temperatures of tcs foods during hot and cold holding through daily oversight of the employees. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
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 no written procedure present for vomiting and diarrhea clean up. A handout guide was emailed along with inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee texting on the cell phone and continuing to handle food without a proper hand wash in between. CDI- Manager was made aware and employee washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand washing sink in the middle of the cook line without hand soap or paper towels present. Ensure that all hand washing sinks are properly supplied with these items to fully carry out hand washing. CDI- Soap and paper towels were provided during the inspection. |
|
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 Observed some coffee mugs, knives, metal slicer, plastic food containers, and metals pans with build up and debris left attached. Ensure that food service employees are effectively washing dishes. CDI-PIC moved all dishes with debris and labels left attached to the 3 comp sink area to be washed, rinsed, and sanitized again. |
|
20
|
0
|
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 chicken tinga inside of walk in cooler initially at a temperature of 126.5F. After cooling for 50 minutes, chicken tinga had a temperature of 118.4F. In order to meet cooling chicken tinga should of dropped a total of 27F. CDI- Chicken tinga was moved to walk in freezer to vent with the lid off and stir with a ice want to cool at a faster rate. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed meat balls at a temperature of 123-133F. Meat balls were reheated during the inspection above 165F. Observed pork shoulder inside of hot holding warmer at a temperature of 94F. Pork shoulder was reheated during the inspection. |
|
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 All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items above temperature threshold inside of prep units. Items include cooked wings(45.4F), crema inside of a squeeze bottle(50.2F) sausage(61.5F), pizza sauce(47.2F), pepperoni(57.9F), and mozzarella cheese(55.4F). CDI- Items in range of 42-45F were moved to walk in cooler to cool below temperature threshold. Items above 45F were discarded during the inspection voluntarily by PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed an unlabeled secondary spray bottle filled with sanitizer stored above clean dishes. CDI- Sanitizer was labeled during the inspection and moved below clean dishes to prevent possibility of contamination. |
|
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 chicken tinga inside of the walk in cooler in a bulk container not meeting cooling due the lid not being vented and the size of the container. Ensure that processes reflect the speed in which foods should cool. CDI- Chicken tinga was moved to walk in freezer and vented to cool at a faster rate. Ice wands were used also to help bring the temperature down at a faster rate. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk container of sugar without label present during the inspection. CDI- Bulk container was labeled during the inspection by PIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to control the spread of pests. Observed a large number of flies in kitchen by dish area and right outside of the walk in cooler. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed house chips with tongs handle making direct contact with food. CDI- Tongs was removed during the inspection. |
|
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.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked, tightly on air drying shelves. CDI- Dishes were pyramid stacked during the inspection. Observed a team member cloth drying dishes plates during the inspection. Ensure that all dishes, beside glassware for polishing are being air dried to avoid possible residue being left. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets in some prep units and reach in drawers. Replace as needed to maintain tight seals and temperatures in these units. Follow up with pizza prep unit not maintaining temperature threshold of 41F or below. Temperature was observed at 60F. Repair as needed. |