| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
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. Observed employee touch cooked lobster tail with bare hands. CDI, lobster tail voluntarily discarded. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed pan being filled at hand washing sink. CDI, pan removed from hand washing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee relocate garbage can and handle soiled wiping cloth and use same gloves to begin food preparation. CDI, gloves removed and employee washed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 cole slaw cold held at 43 degrees F and ambient air of low 3 door reach in refrigerator at 42 degrees F. CDI, cole slaw voluntarily discarded. Visit needed to ensure long term compliance and calibration of low 3 door reach in refrigerator. |
|
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 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 2 bins of sausage with date of preparation of 12/5. CDI, sausage voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - PIC stated hot shot insecticide used inside office. Manufactures label only intended for outdoor use. CDI, chemical voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lobster tail cooling at 60 degrees F at 12:17 in flip top prep cooler. At 1:07 sausage was at 54 degrees F. Cooling parameter calculator indicated method not effective to reach cooling parameters. CDI, lobster tail transferred to shallow uncovered container and relocated to walk in cooler to rapidly cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in standing water at prep sink. CDI, running cold water provided under 70 degrees F to thaw. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of spices and sugar not labeled as required. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed ventilation hood vents in need of cleaning. |