| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed cutting and handling parsley with bare hands. Parsley was to be used for salsa verde that is not cooked or heated. Another employee was observed handling cooked peppers out of container with bare hands. Do not handle ready-to-eat foods with bare hands unless they were be heated to at least 145F. CDI - Parsley and pepper discarded and employees educated on bare hand contact. REPEAT. Continued noncompliance with this citation will result in risk control plan or permit action in future. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside dish machine. CDI - PIC supplied paper towels. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up water in hand sink. Dirty dishes being stored in hand sink beside dish machine. CDI - Dishes removed and employees educated on hand sink use. REPEAT |
|
15
|
0
|
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 Raw steak observed on speed rack above cauliflower. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/produce. CDI - Food storage order corrected during inspection. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on shield of ice machine. Clean ice machine more frequently. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Solution emptied. |
|
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 . Bravo sauce measured 109F after cooling for 1.5 hours. Bravo sauce was cooling in deep containers. CDI - PIC reheated bravo sauce to above 165F and restarted the cooling process. 0 pts. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk beside rack of lamb and steak paillard. PIC states these are not cooked to 145F. VR - Verification required within 10 days that establishment adds the asterisk to both items. |
|
33
|
1
|
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 . Bravo sauce was cooling in deep containers and was not going to reach 70F within 2 hours. Use shallow pans or ice wands/ice baths to cool large batches of TCS foods. CDI - Bravo sauce reheated to restart cooling process. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of carrots, bag of onions, and container of vegetables broth stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth bucket observed on the floor. Store wiping cloth buckets at least 6 inches off the floor. 0 pts. |