| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw ground sausage stored on shelf above raw bacon. CDI: Items reorganized. REPEAT VIOLATION Improvement from previous inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed glass washer reaching 147F after multiple cycles being ran. CDI: All glasses will go through main dish machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 pimento cheese cooling in walk in cooler just before 4 hours at 47F. CDI :Product placed on sheet pan and cooled in walk in freezer to 41F. Observed meat and cheese board cooling at a rate of .02F/min. CDI: Product moved to walk in and uncovered to cool.
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 brisket in banquet walk in at 50F with an hour left to cool. CDI: Brisket was cut into smaller sections and cooled properly during inspection. Observed clam chowder with 2 hours left to cool at 65F. CDI: Product placed in shallow metal pans and cooled in walk in freezer properly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 collards, garlic confit butter, hot pickled red onions, and creamed collards all prepared 11/29 in coolers. CDI: Products voluntarily discarded. REPEAT VIOLATION Improvement from previous inspections as everything was dated and was out by one day. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed pimento cheese balls par-fried and labeled for 6 hours. CDI: Label corrected. REPEAT VIOLATION EHS and PIC discussed that if the items is heat treated, it can only be for 4 hours. PIC was not clear about this as the item is held at room temp. Overall, all items had a TPHC sticker and this was the only TPHC issue. Improvements made. |
|
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 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 pimento cheese, clam chowder, and pasta cooling in deep, covered containers. CDI: Items were all spread out and properly cooled. Observed meat and cheese board cooling while tightly covered in reach in cooler. CDI: Product unwrapped and cooled in walk in. REPEAT VIOLATION |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of clean pans and one stack of clear containers stacked while still wet. Allow utensils to air dry before stacking. REPEAT VIOLATION Some improvement from previous inspection. CDI: Items separated for drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep pitting. CDI: Cutting board voluntarily discarded. |