| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility unable to produce documentation of certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee enter kitchen put on gloves and attempt to start preparing a salad without washing hands. CDI: Employee removed gloves and washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hand sink between cook line and dish pit without hot water. Water temperature was 61F. Repair.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink between cook line and dish pit without paper towels. CDI: PIC placed paper towels at hand sink. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed blue cheese, canned black beans, tomatoes, house made ranch, raw steak, house made roast garlic butter and canned corn all above 41F. All items except for blue cheese and raw steak were in the salad prep top. PIC voluntarily discarded all items.
Ambient air for salad prep top was 47F. PIC stated they will discontinue use of the salad prep unit until the unit is repaired. VR required within 3 days. During VR EHS will assess facility’s cold holding and may implement a risk control plan due to multiple cold holding violations occurring in the past. |
|
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 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 . Observed cooked onions cooling at a rate of 0, and cooked mushrooms at a rate of 0.08. Both items were cooling in a prep top. CDI: PIC spread items out on a sheet pans and placed in walk in cooler. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead small flying insects stuck on hand sink in the back near walk in cooler. Remove items. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 0ppm lactic acid. Cdi: Buckets were changed new concentration is 1875ppm lactic acid |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knife being stored in between the prep top lids at cook line. CDI: Knife was moved to dish pit to be washed rinsed sanitized. |
|
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 metal and plastic containers wet stacked |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers being stored on shelving in the back without protective packaging and with the food contact surface facing upwards. CDI: Items were inverted. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. |