| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at biscuit station handsink at start of inspection. CDI - PIC replaced paper towel from readily available supply. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Observed one (1) bin of approximately five to go cups of feta cheese date marked with a date of preparation of 5/31 in main prep unit. CDI - PIC voluntarily disposed of expired food item.
Note: No other date marking or disposition violation has been observed at this time. PIC has detailed a system in which small portions of TCS foods or those that are quickly rotated and depleted, such as those in the main prep top or open jugs of milk at the register bar RIC, are not date marked due to most likely being used within 24 hours. Should these items remain at the end of their day of preparation, an appropriate date label will be added.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed almond milk, whole milk, half and half, and regular butter bins at the jam bar station with date labels, but no effective time labeling. CDI - EHS used tape to write a proper labeling time for TPHC items indicating six hour removal time and affixed it to the underside cabinet, where TPHC instructions are stored. REPEAT.
Note: EHS observed effective 4 hour TPHC labeling procedures for egg and milk wash bin at fryer prep top. |
|
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) bin of pre bagged spinach portions in WIC cooling below recommended parameters. CDI - PIC placed spinach bin into second bin of ice water to improve cooling rate. EHS provided establishment with cooling charts for ambient and two step cooling.
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 . |
|
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 one (1) bucket of properly concentrated sanitizer at the biscuit making prep station holding in use wiping cloths stored directly on the ground. CDI - EHS elevated bucket to available prep cart underside. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 one (1) bowl stored directly in bin of diced potatoes at fryer prep unit. CDI - PIC removed bowl to three compartment sink and replaced it with effective long handle spoon. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed six (6) wet stacked plastic and metal cambro containers stored at the dry dish rack. CDI - Wet stacked items were separated out and allowed to air dry effectively. REPEAT.
Note: Observed ware washing employee effectively stacking recently sanitized dishes at dry rack to allow for proper air drying during warewashing observations. Assure that dishes are fully dry before being stacked for storage. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 food soil and label residue accumulation on the non food contact portions of approximately seven plastic cambro containers stored as clean. CDI - Containers were rotated to the warewashing area for effective cleaning and sanitizing. REPEAT. |