| 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. Observed no CFPM on site. REPEAT.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
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 Observed PIC grab spring rolls with bare hands. CDI-PIC voluntarily discarded and they explained they knew they should’ve worn gloves.
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 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled from this morning. They only use once in the morning and clean in between slicer. EHS has not observed this slicer cleaned. CDI-PIC cleaned while EHS was on site. Observed a grater with fragments of food debris, hang over the sink. PIC said that’s where they put clean items, there as also a metal scoop covered with oil. CDI-PIC set aside to be W/R/S. REPEAT.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken in the stand up fridge at 60F, in a large portion in a covered plastic container. PIC explained they started cooling it around 10am. They first dunk it in an ice bath (a container filled with ice water, they then put cooked chicken directly in ice water container.) they explained they do this everyday. They leave it for 20-30mins. EHS observed procedure and explained they need to keep it in the water longer and to check the temperature before they put it in the stand up fridge. CDI-PIC put in the stand up freezer, uncovered. Chicken cooled to 48F in 30mins.
-They have improved cooling procedures, all broth was in temp and was between 36-38F. They are cooling with an ice bath and in the stand up freezer.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed chicken in the stand up fridge at 60F, in a large portion in a covered plastic container. PIC explained they started cooling it around 10am. They first dunk it in an ice bath (a container filled with ice water, they then put cooked chicken directly in ice water container.) they explained they do this everyday. They leave it for 20-30mins. EHS observed procedure and explained they need to keep it in the water longer and to check the temperature before they put it in the stand up fridge. CDI-PIC put in the stand up freezer, uncovered. Chicken cooled to 48F in 30mins. REPEAT.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed slicer with non-approved, non NFCS screws put in place. There is supposed to be smooth, metal, pointed holders. The screws have food debris and it makes it very difficult to clean. EHS will follow up to ensure this is replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 cleaning has improved but there are still a few areas of heavy soiling around the ledges and in prep units. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 cleaning still needed in the kitchen. There is some improvement. REPEAT. |