| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(D, H and I) 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 PIC unable to ensure the following rules are not met by employees.
(D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf
(H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Pf
(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf
Verification visit no later than 11/11 to discuss PIC duties and discuss ways to ensure they are met daily. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form in and EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) Observed one food employee wash their hands then turn off the water faucet without using a clean barrier. CDI- EHS educated food employee and employee proper rewashed their hands. EHS recommends that PIC routinely trains staff on proper hand washing procedures and when to wash. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed a pan of cooked chicken breast in walk-in refrigerator with thermometers above 70F. Per food employee, the chicken breast started the cooling process around 8:30 to 8:40am on 11/01. EHS observed the temperatures at 10:50 am on 11/01. PIC voluntarily discarded the food items because the chicken did not reach below 70F within 2 hours. EHS discussed proper cooling parameters and methods with PIC and food employee. EHS discussed cooling methods with the chicken, such as shredding the chicken or cutting it into small pieces, to help it cool quickly. Verification visit no later than 11/04 to discuss the required risk control plan for proper cooling produces. EHS will email the template risk control plan and will discuss thoroughly with PIC during visit. PIC please review template in detail and during visit discuss with EHS on how the establishment will better monitor cooling temperatures. EHS discussed proper cooling methods specific to this facility and cooling parameters with PIC. See violation #33. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese holding at room temperature at back grill area. CDI- Food employee placed product in walk-in refrigerator and EHS observed cooled to 39F. Observed milk wash stored in single-door cooler cold holding above 41F. EHS measured an ambient temperature of 46F in the unit. PIC voluntarily discarded the food item. Observed various cream cheeses prepared between 10/27 and 10/31 cold holding in counter cooler cold holding above 41F. EHS observed an ambient temperature of 44F in the unit. PIC voluntarily discarded the food items. Observed new right prep unit cold holding some TCS food items (half and half, deli turkey, deli ham and roast beef) above 41F. Ambient initially measured at 46F but within 30 mins measured at 38F. All other TCS food items (cream cheeses) measured at proper temperatures. CDI- PIC voluntarily discarded the food items mentioned above. Observed TCS food items (sliced tomatoes, various cream cheeses) cold holding at 42F or above. EHS measured an ambient temperature between 43-46F.
Owner contacted a refrigerator service provider and he arrived during inspection. Service provider cleaned the filter media for the front left prep unit and measured an ambient temperature of 38F. Service provider checked the single-door and 2-door counter coolers mentioned above and stated they were measuring at ambient temperatures below 41F. EHS confirmed all units working at proper temperatures prior to exit. Owner elected to voluntarily closed the facility at 12pm to address cold holding issues. EHS gave the owner the option of using temporary Time as Public Health Control (TPHC) between 11-3pm, but owner declined. EHS suspects cold holding issues are related to cooling methods and parameters. Verification visit no later than 11/04 to discuss the required risk control plan for improper cold holding. EHS will email PIC and owner a template risk control plan. PIC please review template in detail and during visit discuss with EHS on how the establishment will better monitor cold holding temperatures. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed opened and sliced package of sliced deli ham (dated 10/22) and a opened package of pastrami (10/25) exceeding the maximum hold time of 7 days. CDI-PIC voluntarily discarded both food items.
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 EHS observed two opened containers of milk held over 24 hours without a date mark label. CDI- PIC voluntarily discarded the products. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed two containers of chicken salad cooling in walk-in refrigerator tightly wrapped while actively cooling. When discussing proper cooling methods with PIC, PIC elected to move the food items to freezer to quickly cool. Items observed below 41F within 1 hour. Verification visit no later than 11/04 to discuss the required risk control plan for improper cold holding. EHS will email PIC and owner a template risk control plan. PIC please review template in detail and during visit discuss with EHS on how the establishment will better monitor cooling temperatures and cooling methods. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry ingredient s (flour) delivered today stored on concrete walking path outside of facility with no supervision. CDI- PIC had employee move the food items into the establishment and properly stored. Observed 4 opened bags of flour stored on the floor in the prep area. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees preparing customer food items with wrist watches and bracelets. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three wet wiping cloths stored either on prep surface or not fully submerged in in-use sanitizer buckets. Observed three quat sanitizer buckets with a quat concentration of less than 200 ppm. CDI- PIC emptied and refilled buckets to a minimum of 200 ppm quat. |
|
49
|
1
|
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 accumulation of food residue and debris within multiple cold holding units including gaskets. REPEAT - Increase cleaning frequency to avoid build up. |