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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal pan with naan bread stored directly on top of splash guards to handsink at cook line, restricting access to handsink. CDI- pan moved, EHS discussed importance of maintaining access to handsink. REPEAT. |
|
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 . Observed 2x pans of white rice holding at 45F in standing reach in unit. Observed 3x five gallon buckets of masala sauce holding above 41F, see temperature chart. EHS found one 5 gallon bucket at 45F, 2x buckets at 62F. All products were cooked on 2-27, had improperly cooled. Facility uses a blast chiller to cool all products (does not have a walk in cooler), PIC believes that the employees are removing products from blast chiller before products cool to 41F or below and placing in reach in units. CDI- all TCS products above 41F were voluntarily discarded, EHS discussed the importance of using blast chiller to cool products and cooling products all the way to 41F or below before placing into reach in units. |
|
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 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 . EHS observed rice in rice cooker holding below 135F, see temperature chart. PIC and employees stated that rice was cooked this morning, placed into rice cooker for hot holding, found that the rice cooker was not turned on. CDI- rice cooked turned on, turned up heat and reheated rice to over 165F before hot holding. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 containers of rice and buckets of masala sauce that had improperly cooled from 2-27, holding above 41F in standing reach in units. EHS discussed with PIC, believes that the employees are removing products from blast chiller before products are properly cooled to 41F or below. EHS emphasized importance of using equipment (blast chiller) to properly cool product all the way down to 41F or below before placing into holding units. EHS discussed the difference between cooling and holding, employees are aware and understand that all cooling must occur in the blast chiller. CDI- products that had improperly cooled were voluntarily discarded. |
|
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. Observed a box of tomatoes on the floor in the dry storage room in the basement. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic scoop being used in rice cooker, handle contacting rice. Ensure the handle is kept above the food, not contacting. |
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