| 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 - Observed quinoa blend at hot line at approximately 118F, double stacked in a second empty metal bin, elevated out of heating element. CDI - PIC pulled quinoa out of bin and reheated to 169F before storing. Replaced with quinoa from hot box.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approximately six (6)) TCS food items (sweetie peppers, roasted corn, cut yellow Tomatoes, mascarpone cheese, and cooked sweet potatoes in the main prep top held between 45-49F and one wedge of Parmesan held at grinding station held at room temperature). CDI - Items rotated to WIC for corrective cooling. PIC voluntarily disposed of parmesan wedge and placed newly cut parmesan on TPHC.
Note: EHS has provided TPHC chart to PIC. While existing instructions are sufficient for Piada sticks, facility will require written instructions for Parmesan cheese, should it be left on TPHC, as PIC has stated as an action plan.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed five (5) cooked Piada sticks at approximately 97F at heat lamp table. PIC stated that sticks had been pulled from the oven approximately one hour prior, at 2:20 p.m. EHS observed existing TPHC instructions at piada stick station wall, specifying a marking for disposal on station placards. EHS did not see time labels on piada stick station. CDI - EHS and PIC reviewed procedure for TPHC. Sticker with disposal time of 6:20 p.m. was affixed to Piada stick station. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bagged basil pesto sauce under warm running water in vegetable prep sink. CDI - Warm water was switched off and cold water turned on.
Note: Observed vegetable prep sinks cold water producing cold water at a minimum temp of 75F for an extended period of time. Verify that hot AND cold water are available at all required fixtures. |
|
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 approximately six (6) unlabeled working containers (three grill side bottles of vinegar, two spice shakers, and one bin of salt and pepper mix). |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (more than twelve (12)) small flying insects (gnats/fruit flies) throughout kitchen area. PIC stated that pest controller has been made aware and that ongoing efforts are being made to mitigate insect entry. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed one (1) bin of sliced lemons at drink self service station without tongs for self service. CDI - PIC placed clean and sanitized set of tongs at bin and voluntarily disposed of existing sliced lemons. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee begin to make lemon basil sauce with fresh lemons directly from their cardboard storage. CDI - EHS coached employee, who washed remaining lemons at readily available vegetable prep sink prior to cutting. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) stack of two boxes of single service articles (bowls and lids) stored directly on the ground at time of inspection. CDI - PIC elevated boxes to available high storage shelving.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go bowl lids with exposed food contact surfaces at prep shelving. CDI - EHS inverted bowls to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed fryer prep unit and out of service side prep unit with accumulating moisture within their lower compartments. No food was observed as contaminated by moisture at time of inspection. Maintain cold holding equipment such that moisture does not accumulate within. |