|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed peppers with white mold growing on them and a cut peppers with mold. CDI-PIC voluntarily discarded. REPEAT. |
|
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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 20 or more dishes stored on the dish drying racks and in the kitchen for prep. There was food debris and sticker residue. CDI-EHS and food employees pulled the dishes off the clean rack and they took them back to soak in soap water and then W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the guard in the back. REPEAT. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 prepped food on the line, in the grab and go above 41F (43-46) the items were as follows: ham on line to full, peppers from a can, salad on grab and go. PIC said they had prepped it this morning, PIC said they did not think it would cool down properly in prep units and in the grab and go. Observed dehydrated garlic in oil on the counter at room temp, it is a TCS item. CDI-PIC moved the prepped items from this morning to the WIC, and the garlic in oil was voluntarily discarded. REPEAT. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chipotle from a can, cooked peppers, bag of cooked eggs, all with no DM. CDI-PIC voluntarily discarded.
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 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 . Observed salsa with a DM 2/24. CDI-PIC voluntarily discarded. REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed a catered events that the PIC said they use time for, they have no time stamps and no written procedures. CDI-EHS provided time paperwork and they will be keeping a log of this information from now on. They recently started doing events the past 2 weeks. EHS will check on this next inspection. |
|
33
|
0
|
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 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 prepped food on the line, in the grab and go above 41F (43-46) the items were as follows: ham on line to full, peppers from a can, salad on grab and go. PIC said they had prepped it this morning, PIC said they did not think it would cool down properly in prep units and in the grab and go. Observed dehydrated garlic in oil on the counter at room temp, it is a TCS item. CDI-PIC moved the prepped items from this morning to the WIC, and the garlic in oil was voluntarily discarded. REPEAT. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed parchment paper that is used for grabbing desserts at the coffee bar, sitting beside the HS, right under the soap dispenser. CDI-EHS explained the checmical and biological contamination hazard to employee and PIC and they moved it to a shelf away from splash. |
|
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 sprayer hose that doesn't work correctly at the dishwasher. PIC said they have it on order. |
|