| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in women’s restroom. CDI: PIC supplied hand sink with more soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on walls inside ice machine. Clean more frequently. |
|
20
|
1.50
|
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 cooked carrots in WIC that were cooling overnight and had a temperature above 41F. CDI: PIC discarded item. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 raw chicken, shrimp, salmon, ginger sauce, raw tuna, and steak cold holding above 41F in flip top RI. Observed ambient air temperature of 44F. Employee states chicken has been at prep top since 10:00 am. Shrimp was thawed under running water and placed in prep cooler 15 minutes prior to inspection. Raw steak has been in prep cooler for an hour. PIC states tuna was left out during sushi preparation. After no change in temperature for 30 minutes PIC moved tuna to RIF to cool quickly. CDI:chicken and ginger sauce was discarded. Other proteins placed in freezer to cool quickly to 41F or below. EHS advised PIC to place TCS items on time until prep cooler is repaired. VERIFICATION REQUIRED. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked carrots, ginger dressing, sushi tuna, sushi salmon, and cream cheese without a date mark. CDI: PIC date marked sushi items that were prepared today and discarded cooked carrots and ginger dressing. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two containers of prescription medication being stored above or near food prep areas in kitchen. CDI: PIC moved items to a safe designated area.
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed hydrogen peroxide and ibuprofen being stored above sushi prep area. CDI: PIC moved items to designated area.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed cans and packages of household pesticides (Raid, HotShot) being stored with other chemicals below prep table. CDI: PIC discarded items from the premises. |
|
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 large, deep, tightly covered tub of ginger dressing prepared 10/9 with a temperature above 41F. CDI: PIC discarded product. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bulk container of sugar without label. CDI: PIC labeled container. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste outside of dumpster. Keep clean to prevent pests. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored on prep tables in kitchen such as cell phones. Designate a separate area for these items. |