| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the employee restroom. CDI - PIC posted handwashing sign. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PF
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in prep area with ice machine with no soap or papertowels. CDI - PIC provided soap and papertowels. (PIC stated sink is not used due to another sink just on the other side of the wall. EHS informed facility to contact plan review for approval to discontinue use as a handsink. ) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked shrimp on shelf below raw shrimp in WIC. Observed cooked shrimp below raw fish in reach in. Observed seared ready-to-eat tuna under raw shrimp in reach in. CDI - Storage order corrected in all locations.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and stickers on pans and plates stored as clean. CDI - PIC moved dishes and utensils to be rewashed at 3-comp sink.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mango salsa at 109 F, artichoke at 77F, fried garlic at 105 F, and cooked lemon at 90 F in steam table. CDI - Foods were reheated. Employee placed food in steam wells before heating food. PIC informed employee to reheat food before placing it in steam table.
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 . |
|
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 cheese dip at 57F, imperial dip at 56F, spinach dip at 58F and tomato at 44F in flip top. CDI - Cooler was left off overnight and turned on this morning. Tomato and some other items were moved in to the cooler this morning and were moved to WIC to cool. Other food was left in overnight and was voluntarily discarded. 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 . |
|
23
|
0
|
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 Observed rice and pasta in reach ins with no date label. CDI - PIC appropriately dated items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 spray bottles of oil with no labels. Needs labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer buckets at 0 ppm sanitizer. Sanitizer was dispensed from 3-comp sink which was dispensing at 0ppm Lactic Acid sanitizer. PIC called Ecolab for repair. CDI - Ecolab fixed dispenser. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water for utensils at 130 F. CDI - water was heated. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. Needs to air dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed couple cutting board heavily scratched and scored. Replace as the grooves are unable to be properly sanitized. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal mugs stored on shelf with dry goods. CDI - Mugs were moved. |