| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed large rack of unwashed produce stored in front of the handsink near walk in cooler. CDI- PIC moved items. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed produce stored above RTE sauces, buckets of RTE cold pickled vegs, and other RTE foods.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed cooked chicken, Cooked beef, cooked beats, fish, and other items below 41F and uncovered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed dish machine only reach 156-158F after several attempts to reach 180F. PIC stated all utensils washing shall occur in 3-comp sink until repair is made. CDI- By the end of the inspection PIC had supersource correct the issue and EHS observed dish temp disk read 170F. PIC had employee re wash all food contact surfaces that were ran today.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several plastic containers stored together and said to be clean by PIC with sticker and tape residue left on them. CDI- PIC had employee remove all plastic containers from clean area to be properly washed in 3-comp sink. |
|
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. - Observed smocked salmon dated 11/19 and feta cheese dated 12/7. CDI- PIC voluntarily discarded the items. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. - Observed sun dried tomatoes cooling at ambient air. Observed sliced roast beef and ham cooling covered from ambient prep in a cold hold drawer. CDI- PIC moved items to walk in cooler uncovered to quickly cool. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths in sanitizer at 0 ppm qat. CDI- PIC had employee change concentration (400 ppm qat) and towels. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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. - Observed in use spoons stored in water at 73F. CDI- PIC changed out utensil and provided water at least 135F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed towel drying of meat slicer. CDI- PIC had employee re wash and sanitize item properly to air dry. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
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- PIC was unable to provide an approved max/min thermometer for high temp dish machine ware washing. CDI- Per state guidance no point deduction to occur. Education provided. |
|
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 cooking and cold holding equipment near cookline with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed 3-comp sink pipes leaking. |