| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC not ensuring rules set forth in food code for food safety area being met. During inspection, EHS observed multiple risk factor out of compliance which are the responsibility of the PIC including hot and cold food temperature control, hand washing, cooling, and cleaning and sanitizing of utensils. PIC is a certified food protection manager. CDI by education of PIC. EHS discussed in depth responsibilities of PIC from food code. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed in use employee beverage stored sitting on food prep surface mixed with in use food an utensils. CDI- beverage discarded. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled dishes and loading soiled dishes into dish machine, wiping hands on clothing, and then removing and handling the clean utensils from the dish machine without washing hands. CDI - EHS discussed with PIC who directed employee to wash hands. Hands washed. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in dish area blocked and unusable with ladders stacked in front, buckets and scrubbers stored in basin. Do not use hand sinks for other purposes. Do not block access to hand sinks. CDI - items removed. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at hand sink in dish area. CDI - PIC replaced. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blade and mechanism on can opener this encrusted food residue. Observed multiple food pans stored as clean with food residue/other residue present on interior food contact surface. CDI- items removed to dish area for re-cleaning. REPEAT |
|
20
|
0
|
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. 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 deep stock pot of cooked onions cooing in ice bath employee noted has been cooling for 1.5 hours. Temperature of onions found to be 109f at 11:35 and was still at 109f at 12:25f. Cooling rate of 0 degrees per minute. Product unable to meet 70f cooling parameters at 2 hours. CDI- discarded. Observed large metal pan of roasted corn sitting out at room temperature cooling at 135f at 11:35. Corn relocated to WIC where it was found to be at 112f at 12:25. Cooling rate not sufficient to reach 70f within 2 hours. CDI - corn spread onto sheet pan in shallow layer. EHS verified at 67f prior to end of 2 hours to continue cooling to 41f.
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 cut cabbage slaw cooling at 60f at room temperature at 11:35 relocated to WIC found to still be at 60f at 12:25. Cooling rate of 0 degrees per minute. CDI - spread onto shallow pan to quickly cool to 41f within remaining 3 hours. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of TCS foods holding below 135f including falafel on front line at 95f, chicken on front line at 130, cooked vegetables at 109 and cooked potatoes at 121 in heated cabinet and cooked potatoes at 110. CDI - falafel discarded, chicken, vegetables reheated to above 165f as they had been in holding less than 2 hours. REPEAT |
|
22
|
1.50
|
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 various TCS foods in cold holding units above 41f on front line including feta cheese, lentils, dill yogurt sauce. See chart. CDI - items placed on 4 hour TPHC until unit serviced/repaired and holding below 41f. TPHC procedures and timing completed during inspection. Observed pans of raw chicken holding at 43-44f in grill area reach in . CDI - items relocated to WIC.
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
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed PIC indicated time control is used for cut leafy greens and other items in upright open salad cooler. No written procedures available for this process. No timing present on any item in the unit. PIC also noted that at end of night, some items will be returned to WIC to re-use again next day. CDI - TPHC procedures provided / completed during inspection. Time applied to items based on morning stocking time. Rice used in unit previous day discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 cooked onions cooling in bulk pan in ice bath with low ice/water level, not stirred, and with hot pan of corn placed on top. CDI - discarded. Observed roasted corn cooling in bulk metal pan covered with lid and then portioned into deep pans, covered with lids and placed into WIC. CDI- spread onto sheet pans for quick cooling. Observed slaw cooling in deep portion pans covered with lids in WIC. CDI- slaw spread out to cool quickly. Do not cool foods in deep containers covered with lids. Follow procedures for cooling in ice bath. Cooling smaller batches of onions or adding additional cooling method to ice bath recommended.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed front line cold wells with stratified temperatures holding some TCS foods above 41f. Air temperature of thermostat reading 29f, however, products in unit on left side holding up to 50f. Verification required. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados at front line and at back prep line with stickers indicating not properly washed prior to use. Remove stickers and wash before use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed employee filling container of romaine lettuce pour the washed and ready to eat lettuce from the bag on top of the in use tongs laying in the container. Hand contact surfaces of the tongs covered with lettuce. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored as clean in various areas of back of house area stacked together wet. Air dry pans before stacking. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on exterior surfaces of dish machine. Observed gummy label adhesive residue present on exteriors of food containers and pans. Entire labels not removed prior to washing remaining on exterior of some food pans. Remove labels and residue prior to cleaning. REPEAT - no point escalation as previous cleaning issue not observed today |