| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 beef stored on top of lo mein in walk-in cooler. Raw pork stored above cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Storage order corrected during inspection. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef in walk-in cooler. Store raw animal foods according to final cook temperatures - do not store raw foods with a higher cook temperature above raw foods with a lower final cook temperature. CDI - Raw chicken moved to bottom. REPEAT |
|
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 . Can opener blade had visible multi-day buildup on it. CDI - Can opener blade taken to be washed. 0 pts. |
|
20
|
1.50
|
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 . 3 pans of chicken found in multiple locations at 72-105F at 1:15PM to 1:30PM. PIC stated chicken began cooling at 11AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Lo mein and curry sauce with coconut milk in walk-in cooler were missing date labels. TCS ready-to-eat foods shall be date marked if held in establishment for 24 hours. CDI - PIC dated items. 0 pts. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Times missing on board for TCS foods on TPHC. CDI - PIC placed on times on board. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles of degreaser and cleaner missing labels. CDI - PIC labeled spray bottles. 0 pts. |
|
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 . Curry sauce cooling in walk-in cooler in giant pot. Several pans of chicken, shrimp, rice cooling in sandwich cooler tops and just sitting out on prep tables. Chicken in walk-in cooler was cooling in thick portion and covered. TCS foods shall be cooled in shallow pans or thin portions. Use walk-in cooler or walk-in freezer to cool instead of sandwich coolers. Large pots of sauces and broths need to be cooled using ice baths or ice wands. Recommend establishment purchase ice wands and use an ice bath to cool large batches of curry sauces and broths. CDI - Foods moved to freezer or walk-in cooler and spread out. Curry sauces were still above 135F at end of inspection and establishment began filling prep sink with ice so they could place it in an ice bath. 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. Pots of curry sauce were cooling on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a bracelet. Food employees shall not wear jewelry on their hands or wrists. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed at wok station. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry clean utensils after washing. Sanitized utensils and food-contact equipment shall be air dried. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler door. Replace torn gaskets. 0 pts. |