| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 one (1) bin of cooked diced chicken in prep unit underside at 89F. Conversation with food employees elaborated that this item had been placed to cool approximately four (4) hours earlier. CDI - Food was voluntarily disposed of by PIC. EHS provided cooling charts for prepared and two step cooling and affixed them to station with other documents within the kitchen.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of disinfectant stored over spices at storage rack. CDI - Bottle was relocated to avoid potential contamination. |
|
33
|
0
|
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 Observed one (1) pan of cooked chicken having failed to cool within 2 hours. Observed three (3) pans of cut and trimmed chicken cooling in the WIC with plastic wrap over their surface. Wrapped chicken was observed cooling at an effective rate. CDI - Coverings were removed from chicken wrap.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 six (6) unlabeled powdered food items (two cheeseling powder bins, two bins of radish pickling powder, and two bins of sugar) stored at prep table underside shelving without effective labeling. CDI - Station labels were affixed by EHS. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wiping cloths stored on prep table. CDI - Sanitizer bucket was prepared for in use wiping cloths and damp cloths were placed in properly concentrated sanitizer. REPEAT. |
|
43
|
0.50
|
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 two (2) separate portions of non-TCS foods (one bin of chopped garlic in grill drawer, and one bin of cheeseling powder) with scoop handles touching the food. CDI - Scoops were removed and replaced with readily available clean utensils. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately nine (9) small metal bins wet stacking on drying racks. CDI - Bins were separated out and allowed to air dry effectively. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee begin washing dishes manually in wash basin with water at a temperature of 89F. CDI - EHS drained a portion of the existing water and hot water was added through the warewashing detergent tower and 3 compartment sink faucet until a temperature of greater than 110F was observed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several (greater than six (6)) flattened cardboard boxes stored at rear door of kitchen, broken down and awaiting disposal. CDI - At PIC instruction, boxes were removed to outdoor trash storage. |