|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 products hot holding in metal containers placed on top of the grill at the cook line. EHS found that pans are double nested in large metal pan with water, holding below 135F at top layers of food, bottom layers are 135F or above. PIC believes pans are filled with too much product, double nesting of pans is causing top layer of food to drop below 135F. CDI- products reheated during inspection, EHS discussed hot holding and how to improve current setup. |
|
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 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 facility using cooling rack in walk in cooler, placing hot product on bottom shelves of cooling rack, directly below products in cooling process or products that have finished cooling. EHS discussed cooling methods, suggested moving cooling rack away from walk in cooler door and ensuring hot products on sheet trays are not placed on bottom shelves of cooling rack for proper cooling. CDI- products finished cooling moved, PIC will discuss cooling methods with staff and ensure staff understands new process. |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Observed squeeze bottles at cook line with oils/water with no label. EHS discussed labeling requirements, suggested ways to ensure these bottles are labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed no separate area for dented cans, observed dented pimento can mixed in other canned products. CDI- can removed and marked for return. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat sanitizer during inspection. PIC found that sanitizer dispenser was malfunctioning. PIC adjusted dispenser and ensured sanitizer was coming out at proper concentration by end of inspection. PIC stated he will call ecolab to ensure dispenser is permanently fixed moving forward. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal sheet pans and metal containers wet stacked on clean dish shelving. |
|