| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
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 PIC with expired CFPM. |
|
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. 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. Observed plastic containers with sticker adhesive residue stored as clean at dry storage shelving. CDI - Utensils re-located to 3-compartment sink to be W/R/S. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed various TCS foods at upright reach-in unit, flip top II, lowboy unit I and cold drawers. Refer to temperature chart. Several products had been placed into units prior to EHS arrival while other items had been left inside since previous day. Upright reach-in unit and cold drawers unable to maintain products at < 41 F. CDI - PIC voluntarily discarded products left overnight, remaining items were taken to walk-in cooler to cool down to < 41 F. Facility to discontinue use of equipment until repairs made. 3-DAY VERIFICATION REQUIRED. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written TPHC procedures in facility. CDI - PIC provided facility copy with TPHC form, PIC completed form onsite and EHS obtained copy for records keeping.
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed no start/end times on sliced pizza. CDI - PIC voluntarily discarded product. |
|
33
|
0
|
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 tightly covered deep container of marinara sauce cooling inside walk-in cooler. CDI - EHS educated; products separated into smaller containers and left uncovered to allow proper cooling to < 41 F. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of marinara sauce on floor inside walk-in cooler. CDI - Products re-located on to shelving units.***No points deducted due to significant improvement since previous inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service portioned cups on floor underneath dry storage unit and packaged containers of pizza boxes stored on floor at back end of kitchen. CDI - All items removed off floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gaskets at all upright reach-in freezer doors and top cold drawer. Also observed prep sink detached from wall mount. Repairs needed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 build-up of food debris on gaskets of reach-in units. Recommend higher and thorough cleaning frequency. |