| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) Observed multiple employees wash hands and recontaminate hands by turning off faucet with bare hands. CDI-PIC stopped employees and demonstrated correct handwashing procedures, and employees rewashed hands without recontaminating.
2-301.14 When to Wash (P) Observed employee texting on personal cell phone, put on gloves and begin food prep. CDI-EHS told PIC what was observed. PIC educated employee on when to wash and change gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rear hand sink used to store towels and a pitcher. PIC removed items, but when revisited, more items were placed in hand sink. CDI-PIC discussed the need to maintain hand sinks for intended use with employee. |
|
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, pre-sliced mushrooms stored over RTE, washed cabbage. CDI-PIC moved unwashed produce below RTE foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed mechanical dish machine in use with a max temp less than 160F. PIC ran thermometer through the dishwasher three times before necessary temp was achieved. CDI-PIC continued to run dishwasher until thermometer read 162F. EHS discussed future management oversight strategies with PIC.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a stack of stainless steel food storage containers, stored as clean, with visible food remaining on interior. Saran wrap from previous use was also still attached. CDI-PIC moved items to be W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup inside front ice machine. CDI-PIC began cleaning machine and removed buildup. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 8 large to-go salads in WIC at 46F at 3:06PM. PIC stated items had been prepared at 11AM. Cooling was not completed within 4hr window. CDI-PIC voluntarily discarded all salads. |
|
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 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 togo, cooked pasta meals in cold holding at 46F. Meals had been prepared Monday and Tuesday. There was no thermometer present in reachin. Observed creamy mushroom sauce in ice well at 43-45F and spinach in same well at 62. CDI-PIC voluntarily discarded the spinach and put the creamy mushroom sauce in an ice bath inside the WIF to quickly cool. PIC voluntarily discarded meals that were above 41F because he could not state when food had gone out of temp. The reachin unit was adjusted and when checked ~35 minutes later, the ambient temperature was 40F. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed missing records from cook-chill cooling log, as required by HACCP plan. PIC stated they would retrain employees complete specialized process. CDI-Record training was provided. Recent records were correct. |
|
33
|
0
|
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 sliced tomatoes prepared today that were tightly covered, in deep pans. CDI-PIC removed cover to facilitate quick cooling. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in reachin cooler used to hold togo foods. CDI-PIC provided thermometer for interior of reachin. |
|
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 multiple shakers containing spices and salt without any labels. CDI-Employee attached accurate labels to all working containers in prep area. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees portioning soups, preparing large salad bowls, and breadsticks with no hair restraint. EHS discussed that hair restraints were required when any food prep is being completed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles in direct contact with lasagna and peppers on prep line. CDI-Utensils were removed and moved to dish pit. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above 3 comp sink. CDI-PIC moved items to dish pit to be W/R/S. |
|
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 cooler that was not functioning. PIC stated the fan needed to be replaced and was on back order. |
|
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 food debris inside salad station cooler and grease buildup on the exterior of cooking equipment and on exterior of equipment vents. Increase cleaning frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a to-go box containing employee's personal wings that were partially eaten on shelving with items for service. Employee phone was on prep table, beside sink. Employee purse was observed on counter used to package to-go orders. Designate a place for all employee items to prevent contamination. |