| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food protection manager certification. No other staff at time of inspection was certified as a food protection manager. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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 a container of cooked noodles being stored in prep flip top cooler with containers of raw chicken and raw beef located directly behind it creating the potential for cross contamination when pulling raw meats over ready to eat foods. CDI: PIC re-arranged items so that cooked noodles were located behind raw beef and raw chicken. REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed PIC use tongs that were being stored in container of raw chicken to retrieve pieces of raw beef. CDI: EHS educated PIC on using separate tongs for different types of raw animal foods and PIC discarded contaminated beef. |
|
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 rice noodles, cooked spaghetti noodles and fried tofu being stored in prep RI cooler all prepared yesterday missing date marks. CDI: PIC date marked items. Overall adequate date marking was observed. |
|
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 cooked chicken being held on TPHC without a time marked to indicate discard time. CDI: PIC marked chicken with discard time. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed sealed packages of ROP fish thawed in WIC. CDI: PIC cut packaging open. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Facility had two food thermometers on hand during inspection. Observed one digital thin probe thermometer which seemed to be malfunctioning and not reading accurately and another non digital dial thermometer reading approximately 12F less than EHS calibrated thermometer which read 32F in a cup of ice water. VERIFICATION REQUIRED within 10 days to ensure facility obtains an accurate reading thermometer. |
|
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 several working containers of spices and oils on cart at cook line without labels. CDI: PIC labeled working food items. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one soiled wiping cloth on prep counter not being used. CDI: PIC placed wiping cloth in a container of properly concentrated sanitizer. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
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 a stack of single use to go containers being stored outside of their original packaging on prep counter right side up. CDI: PIC inverted containers to protect from contaminants. REPEAT |