| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
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. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a large can opener with encrusted food debris. CDI-PIC moved item to dishwashing area to be W/R/S. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 shredded mozzarella, jumbo pigs in a blanket, and jalapeno cream cheese in cold holding above 41F. PIC stated items had not been moved from prep unit all day, and he also had not checked any temps yet today. CDI-PIC voluntarily discarded all TCS items above 41F and stated a work order would be put in. VR required- 2/17. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed housemade pimento cheese dip prepped on 2/1, shredded chicken prepared 2/2, and hot pickled onions prepared 2/1. EHS discussed the 7 day limit for RTE TCS foods. Observed cooked brisket with no date mark. PIC stated this container of brisket had been cooked on 2/5. CDI-PIC voluntarily discarded all items that were held longer than 7 days and added an accurate date mark to the brisket. |
|
33
|
0
|
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 cooked pasta salad in the cooling process, tightly covered in the WIC. CDI-PIC removed lid to increase cool air flow. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of frito chips stored directly on the brewery floor. CDI-PIC moved box to shelf. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 single-use articles stored directly on the ground near spills from brewery. Other single-use items were also stored facing up without any protective covering, open to falling contamination CDI-PIC moved items to shelf to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed chlorine sanitizer used in the warewashing machine, but no chlorine test strips on site at time of inspection. VR required 2/17. |
|
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 mount for can opener surrounded by encrusted food debris and residue. Increase cleaning frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirts and purses directly touching togo boxes and other service items. Create a designated place for employee items to prevent contamination.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup on exterior covering of air duct. Increase cleaning frequency. |