| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at hand sink near dish area. EHS noted various employees wash hands and then proceed to other sink to get paper towels for drying hands. CDI - towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw salmon stored above cut cabbage in sushi prep cooler. CDI - salmon moved to bottom.
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 bulk unwashed produce stored directly above cooked bacon and pasteurized liquid egg products. CDI - produce relocated. Do not store dirty produce above other foods. |
|
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 various packaged sliced deli meats and cheeses holding above 41f in Boar’s Head area of customer display grab and go cooler. Items in back of cooler holding at 41f or lower, however, items staged in front holding above 41f. CDI- items held in front of unit overnight discarded.
Observed pizzas stacked 3 or 4 deep in grab and go customer cooler above 41f. Only pizzas in bottom 2 layers holding at 41f or lower. Do not stage pizzas greater than 2 deep in the open air portion of the cooler. CDI - pizzas above 41f which were held in unit overnight discarded.
REPEAT- Full 3 point deduction. Cold holding violations have been noted on multiple health inspection reports. Continued non-compliance with cold holding standards may result in the implementation of a risk control plan or in permit action. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed wing bar set up and in use upon arrival at 9:20 am. Wing bar hours posted are 10am - 2 pm. PIC noted they discard wings at 2pm, however, no additional time tracking is in use for the wings. Wings that are placed into the bar for holding using time control cannot remain longer than 4 hours. CDI - PIC to discard wings at end of 4 hours today. When using time control, follow procedures. |
|
33
|
0.50
|
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 numerous prepared foods cooling in open air grab and go cases throughout deli area including rolled sushi, poke bowls, prepared salads, chicken tender platters, packaged fried chicken, and more. CDI - all items returned to WIC or WIF to chill before returning to display. Do not cool TCS foods in display coolers that are not designed for cooling. REPEAT
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in cooler adjacent to deli/bakery overfilled with racks, shopping carts full of food items, and full storage shelving. As such, there is not capacity in the unit for cooling of the various foods which were prepared today. EHS strongly recommends leadership consider utilizing other cold holding devices within the facility for cooling to prevent foods from being placed directly into service without proper cooling. CDI - items relocated to freezer to chill during inspection today. |
|
34
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed vegetables cooked and placed onto hot bar at less than 135f. CDI- vegetables returned to wok for re-heating to above 165f. Cook plant food to at least 135f if holding. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed meatballs and tofu thawing in heated holding cabinet with temperatures at 49-52f. CDI - items removed from cabinet and cooked. Do not thaw TCS foods in hot holding cabinet. Use approved thawing methods. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee working with food at sandwich station area wearing bandage on hand not covered with glove. CDI - EHS discussed with PIC who coached employee to don glove. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on flooring under/behind equipment and in corners needs cleaning. |