| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 .
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed food employee cracked raw eggs and continue to cook another raw food, and then switched to handle RTE foods and touch to go box to prep food for customer, without hands washing. CDI- Proper hands washing education provided at the time of inspection, action was corrected. PIC acknowledge when to wash hands and how to wash hands properly. -2 pts- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw sausage links and stored next to RTE foods. CDI- Storage order discussed and action corrected. -1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
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 French toast batter at 54F in the prep unit, and the other one in WIC at 39F. PIC said they made the batter this morning, 2 hours ago. CDI- PIC put the batter from prep unit in WIC to quickly cool, and replace the cold one in prep unit. 1.5 pts- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 cooked potato in reach in refridgerator at 90F. PIC said they made it this morning, 2 hours ago. EHS explained how food cool and cooling time/temperature and proper methods. CDI- PIC put potato in sheet pans and put in WIF to quickly cool. Observed bucket of pancake batter and salmon patties in WIC with lids closed, temperature did change in 30 minutes. CDI-PIC moved items to WIF and opened the lids for air flow to quickly cool food down to 41F or below. -0.5 pts- |
|
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 containers of sugar, spices without proper label. All working containers need label to be able to identify items. -0 pts- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed WIF building up layers of ice on food and shelves. The WIC door doesn't properly shut. Shelves are rusted. -1 pts- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 prep units, shelves, counters, power cords, fans, all building up grease and dust. Need deep cleaning. -1 pts- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust covered the big fan in front of 3 compartments sink. dirty floor where is hard to reach, dust and residues build up underneath, broken tile floor, dirty paper towel dispenser handle. In need of deep cleaning. -1 pts- |