| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed further training needed in all areas of food prep. Priority violations including: hand washing, bare hand contact, final cooking temperatures, and cooling. - 0 - |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.
2-301.15 Only wash hands in handwashing sink. -PF
Observed employee rinsing off dirty gloves at 3 comp sink, and moving to continue food prep. CDI - EHS intervened - Gloves were discarded and hands were washed in hand sink. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee chopping tomatoes with out gloves on. CDI - Hands washed, tomatoes voluntarily discarded. - 2 - |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored above RTE food items in larger walk in cooler. CDI - Items rearranged during inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinsing off dirty gloves at 3 comp sink, and moving to continue food prep. CDI - EHS intervened - Gloves were discarded and hands were washed in hand sink.
- 0 - |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked to temperatures between 141F-167F. CDI - Chicken was placed back into oven and cooked to at least 165F before being used for service. - 1.5 - |
|
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 lamb curry and chicken curry cooling in large quantities from overnight between 45-47F. CDI - Items voluntarily discarded. - 0 - |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 3 pots of curry stored on prep top between 45-46F. Employee states they come out of the cooler and stay there around 1 hour before they are moved to oven to be reheated for line service. Maintain items at 41F or below until they are ready to be reheated for service. CDI - curries moved to oven to be reheated - 0 - |
|
33
|
0.50
|
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 lamb and chicken curry cooling in large quantities, stacked, and covered overnight in walk in cooler. Items reached 45-47F after overnight cooling. CDI - Voluntarily discarded. - 0.5 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of mango lassi, yogurt sauce, and various other deep containers of sauces stored on floor in walk in cooler. Observed onions stored on the floor next to 3 comp sink. - 0 - |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee taking tomatoes out of box and cutting for service without first washing items. CDI - Tomatoes washed. - 0 - |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 orange liquid present on floor of small walk in cooler. Observed stickers present to outside of few plastic pans on dry storage rack. - 0 - |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing ceiling tiles in back storage room. - 0 - |