| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: Cold holding, cleaning & sanitizing, cooling. CDI - Provided education on these items.
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink on clean sheet pans. CDI - Drink was relocated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed the dishmachine not sanitizing, tested at 0 ppm. CDI - sanitizer jug was empty. PIC replaced and primed. Now testing at 50 ppm.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and noodles either cooled from the day before or more above 41F in the walk in cooler. Discussion with the PIC which stated that these foods were prepped the day before. CDI - PIC voluntarily discarded the noodles and rice. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Observed plastic containers of cooked noodles and cooked rice placed in the walk in cooler covered and still in the process of cooling. CDI - Food handler removed the covers and allowed to rapidly cool. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some dead insects near the back door and inside the sanitizer jug at the dishmachine. Remove dead insects. Contact your pest control and clean floors, walls, and ceilings to prevent attracting pests. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep top cooler with an ambient air of 60F. Unit is not being used. Explained to the PIC to not use until unit can maintain 41F or below. |
|
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 shelving units in the walk in cooler all accumulating heavy food residue and debris. Clean and maintain. -REPEAT- Cleaning in the facility has improved, half demerits taken. |
|
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 floor under the dishmachine in need of cleaning. Improvement in cleaning of throughout the kitchen. Half demerits taken. -REPEAT- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on HVAC intake vents. Clean and maintain. |