| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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- Observed several stacks of plates, metal pans, and plastic containers with food residue and/or sticker residue. CDI- PIC moved items to dish pit area to be properly cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. -REPEAT- Observed 3 containers of of cooked collard greens at 43F and dated for the day before. Observed ambient prep RTE chicken breast cool from 54-51F in a reach in cooler and wrapped in wic not meet proper cooling rate in one hour. CDI- PIC voluntarily discarded the the cooked collards. PIC was able to uncovered the the chicken breast and place items in walk in cooler to quickly cool. NOTE: Repeat violation has been noted to be an improvement from last inspection so point deduction has remained the same. However, if the violation occurs again during an inspection full point deduction will occur. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheese and cut honey dew above 41F at the buffet grab and go. Observed sliced cheese and shredded cheese at 43F in a flip top and cold hold drawer. Observed sliced tomatoes in the reach in at 47F. CDI- PIC voluntarily discarded the sliced tomatoes and was able to put buffet items and cheeses on a 4 hr tphc from 7:30-11:30 to be discarded. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. REPEAT- Observed 3 containers of collards cooled from yesterday still above 41F. Observed chicken breast covered and not meet proper cooling rate in reach in cooler and wic. Observed sliced tomatoes in wic covered and attempting to cool. CDI- PIC uncovered items that were prepared from this morning and not meet cooling rate. PIC voluntarily discarded the collards from yesterday that did not cool properly. NOTE: Half point deduction has occurred since an improvement has been noted from last inspection however, if the violation occurs again full point deduction will occur. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
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 in use shakers and squeeze bottles without a label on cook line and prep line.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed baked cookies near register with only the common name and without major food allergens. A VR will occur within 10 days to ensure proper allergen label is provided. |
|
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. - Observed fryer and freezer labeled to be not in use. According to PIC equipment has been out for a few months with a work order in place. |
|
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 cooking equipment, handles to cold holding equipment, cold hold equipment gaskets, and shelving throughout the facility with food residue and debris build up. Clean as often as needed to prevent and reduce the build up. |
|
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 floors, walls, ceilings throughout the kitchen in need of cleaning due to food residue, food debris, and dirt residue build up. Note areas near prep line and dish machine. Clean as often as needed to prevent and reduce the build up. |