|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of recently fried French fries at Royal Bistro/Mecklenburger section at a temperature of 128F. Per conversation with PIC, electrical breaker box associated with the fryer hot hold has recently been intermittently out of service. Fries were reheated to a temperature of greater than 165F via fryer, and employees were directed to avoid preparing greater than one serving of fries at a time. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sushi station prep top (formerly burger station) holding two (2) TCS foods (cream cheese bag and seaweed salad) above 41F. Ambient temperature of unit was observed at approximately 47F. CDI - PIC seaweed salad was rotated to available reach in freezer. Cream cheese was used in preparation of remaining sushi trays. REPEAT
Note: No escalation in point deduction for first repeat violation; fewer TCS food items were observed as being out of temperature, and items were being used in the preparation of food items that were to be cooled from prep, as opposed to improperly holding for long term storage. Previous citation was incorrectly marked as a repeat violation.
A verification of unit functionality will occur no later than 01/20/2024 |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed one (1) tray of cut tomatoes with a preparation date mark of 01/09; CDI - PIC voluntarily discarded item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle at market place handing divider, next to bottle of germicide with no label. CDI - PIC voluntarily disposed of chemical bottle. |
|
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 multiple (greater than eight (8) unlabeled working containers throughout stations, including powdered sugar in pizza bar, sauce bottles at pizza rail, and squeeze bottles of oil and water at the Royal Bistro/Mecklenurger. PIC and EHS were discussing station label at unlabeled bottles of marketplace station during setup. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed rag stored in soapy water bucket at Royal Bistro/Mecklenburger station. CDI - PIC placed in use wiping cloth in readily available, prepared concentrated sanitizer bucket. REPEAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth sanitizer bucket at Royal Bistro/Mecklenburger Station stored directly on the floor. CDI - EHS elevated bucket to available shelving. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed chafing dishes and lids in two (2) containers stored on floors of Royal Bistro/Mecklenburger. |
|