| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11(A) Use food from approved sources only.-P Observed spices in facility that are being used for food items that do not bear the required labels. No invoices/receipts could be provided proving source. See attached photos. VERIFICATION REQUIRED to give PIC opportunity to prove source. If source cannot be approved, spices cannot be used within the establishment and must be removed. |
|
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. Observed rice cooked yesterday still cooling in walk in at 47F. CDI: Product voluntarily discarded. Observed hummus cooling at a rate of .067F/min in the walk in cooler. CDI: Product was spread to a thin pan and uncovered. Product cooled properly.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Observed foods stored inside of the prep unit above 41F. There were not pans/lids covering entire prep top causing cooler to not function based on manufacturer design. CDI: Pans provided and foods holding at 41F and below. Salad mixes voluntarily discarded. |
|
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 Observed cooked lamb from 2/11 in walk in cooler and lentils from 2/9 in the walk in cooler. CDI: Items voluntarily discarded.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 container of rice still cooling while tightly covered and more than 2” thick in walk in from yesterday. Observed hummus cooling in a deep 1/3 pan while tightly covered in the walk in. CDI: Rice voluntarily discarded. Hummus was spread to a thin pan, left uncovered and cooled properly. EHS provided PIC with cooling guidance today. REPEAT VIOLATION |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 secondary containers of oil and salt without label present. Foods were labeled during the inspection by person in charge. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed falaffel tool and spoon stored in water at room temperature. CDI: Tool and spoon cleaned and stored in dry container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in doors of prep top cooler. REPEAT VIOLATION Previous violation corrected.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed main cooking area handsink and prep sink in need of reaffixing/resealing to the wall. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open during the inspection. REPEAT VIOLATION This is a shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed corner guard missing on wall near prep sink. REPEAT VIOLATION Previous violation corrected.
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 some build up in storage area around and under shelving. Ensure more frequent cleaning. |