| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Pan of raw lamb meatballs were stored on shelf above pan of falafel in reach-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. // Unwashed avocadoes are being stored above containers of salads and other ready-to-eat foods in walk-in cooler. Do not store unwashed produce or vegetables above ready-to-eat foods. 0 pts. |
|
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 Around 15 pans had visible food debris in them and were stored as clean. Also, 2 plastic containers, 1 spoon and the can opener blade had visible food debris on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items sent to 3-compartment sink to be rewashed. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety 4 pans of pickled onions began cooling at 11:20AM. Pans of pickled onions measured 68-108F at 1:10PM. Some pans were cooling at too slow of a rate. CDI - Pans above 70F were placed in ice bath. 1 pan did not make it to 70F by 1:20PM so it was discarded. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked vegetables (130F), rice (126F), and falafel (111F) all measured below 135F and were being held in hot holding. TCS foods in hot holding must be maintained at 135F or above. CDI - Cooked vegetables reheated to 180F. Falafel and rice put on temporary time as a public health control. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce on salad wall cooler measured 54F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Lettuce placed on temporary TPHC and will be discarded within 4 hours. REPEAT. Reduced to half credit due to improvement from last inspection. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Feta cheese measured 44F in cooler along serving line. Manager stated an employee crumbled the cheese 30 minutes ago. TCS foods shall be placed in equipment that is designed to rapidly cool food, such as the walk-in cooler. Do not place TCS foods in cold holding equipment along the line unless it is at 41F or less. CDI - Feta placed on temporary TPHC and will be used within 4 hours. // Pickled onions were cooling in walk-in cooler after being prepared at 11:20AM. 3 out of 4 pans measured 78-108F at 1:10PM. Onions were placed in an ice bath to try to rapidly cool them to below 70F by 1:20PM, but pans still measured above 70F so the pans were voluntarily discarded. REPEAT. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
Yes |
3-302.15 Wash fruits and vegetables prior to use. Vegetable wash is testing above manufacturer's specified concentration (5.88 mL/L to 7.81 mL/L). Use water to wash fruits and vegetables until the chemical company can repair the vegetable wash dispenser to dispense at the appropriate concentration. VR - Verification required within 10 days that dispenser has been repaired. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked up while still wet. Allow adequate time for air drying. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Disposable cups and disposable lids at cash register are not adequately protected. Leave cups in protective sleeve to prevent potential sneeze contamination or store in its original wrapping/package. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Additional cleaning necessary in refrigeration units along line. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |