| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed a lack of knowledge on food code and safety rules. Due to the high amounts of risk factors and equipment issues, PIC is not a trained food safety manager. |
|
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 tomatoes over RTE washed produce. CDI-PIC put unwashed on the bottom. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observd bacon in the hotwell at 102F. PIC said after the breakfast bar they serve to employees and they discard. They do not safe any of the hot items. CDI-EHS explained due to the items holding (sausage, potatoes, bacon) it may be easier for TPHC. EHS gave TPHC paper work. EHS will come back to verify TPHC log, PIC said they will make one and start using it. VR REQUIRED 2/28/2022 |
|
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 Observed food double stacked in the prep unit above 41F. CDI-PIC voluntarily discarded, EHS observed the cooler is holding temp but due to double stacking it's causing temp issues. PIC will be ordering bars for in between trays so they won't have to double stack. Until then they will place them on the bottom. |
|
23
|
1.50
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed milk, a bag of lettuce, no DM. Sausages had no pull/thaw date. CDI-PIC DM correctly and EHS explained pull thaw date. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed 7 items on the menu that are not served undercooked with an asterisk. PIC said they did this because they said these items are hard to get and may indicate the shortage. EHS explained the asterisk is only to be used for undercooked items. They have a separate dinner menu that is in the process of coming out, PIC showed EHS and there was an issue with the bbq chicken salad (has hardboiled egg, not raw) They are going to contact corporate and have them fix. VR REQUIRED 2/28/2022 |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed quat sanitizer coming out of the sink at 135F, the cold water does not work with this. This is a room temp quat (65-75F). PIC will allow the temp to decrease until they use. VR REQUIRED 2/28/2022
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P The sanitizer at the 3-comp is reading 500PPM. PIC will dilute when using. CDI-PIC diluted to 400PPM |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavily rusted shelves throughout WIC. They need bars at the prep unit to allow cold air to flow under food. The oven hood system is covered with cardboard-PIC said they do this because lots of cold air comes out and it makes it impossible to cook-Needs to be repaired to allow oven hood to vent properly. WIF is missing the electrical cover panel. Sanitizer is hooked up to the hot water section of the sink. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. CDI-PIC explained this is a new requirement and sent over information. EHS will check on VR visit. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the mop sink grout and tiles cracked. |