| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival, no serve safe certified food protection manager was present during the inspection. Person in charge arrived during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink without hand soap present upon arrival. Ensure that hand washing sink is supplied with hand washing soap to carry out proper hand washing. CDI- Soap was provided during the inspection. |
|
15
|
3
|
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
Ensure that food establishment is storing foods according to their final cook temperatures. Observed raw chicken stored above shelled eggs. Observed cooked chicken stored below raw beef inside of walk in cooler. CDI- Foods were reorganized according to their final cook temperature to ensure no contamination will occur. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored out on countertop at a temperature of 83F. CDI- Eggs were discarded during the inspection.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as beef steak and Filet mignon holding temperatures off 43F and 50.2F. Beef steak was recently prepared and cooled. Filet Mignonette were discarded for being prepared days prior and not being used today at a temperature above 45F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 foods prepared days prior without dates available. Foods include cooked pork and cooked bbq beef. CDI- Foods were labeled during the inspection. |
|
33
|
0.50
|
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 . Foods shall be cooled in accordance to time and temperature. Observed tomatoes recently chopped placed directly inside of prep unit. Observed skirt steak recently prepared placed inside of reach in drawer rightly wrapped and covered. CDI- Both foods were vented, tomatoes were moved to reach in cooler and steak was moved to walk in cooler to cool at a faster rate. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef in prep sink thawing in sitting water. Observed chicken thawing on prep sink surface in a pan of water. Ensure that foods are thawing under running water, completely submerged at a temperature of 70F or below. CDI- Foods were moved to walk in cooler to thaw. Person in charge was notified to pull foods from walk in freezer a day earlier to thaw inside of refrigeration. If thawing in prep sink ensure that during the hotter months ice is added to maintain water temperature is below 70F=. |
|
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.
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk container of sugar without label present. Observed flour in small pan without label present during the inspection. CDI- Foods were labeled during the inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 juices stored on the walk in cooler upon arrival. CDI- Person in charge moved these juice to shelving during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers stored on the floor. Sanitizer buckets were moved underneath prep stations during the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop buried inside of ice machine. CDI- Removed during the inspection by the person in charge. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example of pyramid stacking was shown during the inspection. |