| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. K) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Observed three compartment sink used for food prep next to clean and dirty dishes. PIC stated the food prep sink was being used for dishwashing. Observed food hander handling food from hands and arms. Observed raw chicken held at room temperature. CDI: EHS provided education on how to properly wash, rinse, and sanitize all surfaces. Employee education provided on proper handwashing. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 no vomit and diarrheal plan available at facility. CDI: EHS provided vomit diarhea poster. - 0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler recontaminate hands after washing by turning faucet handle without. CDI: EHS provided education and employee rewashed hands. -2- |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food handler stirring large bowl of raw chicken using arms and hands. CDI: EHS informed PIC that he needed to stop, wash his hands, and use a utensil. Minimize bare hand contact with raw food. -0- |
|
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 mushrooms over washed and prepped carrots and onions. CDI: EHS informed PIC and PIC placed mushrooms under washed produce. -0-
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee wash equipment and utensils without properly cleaning and sanitizing. Facility cleans their utensils on the line with water and a scrubbing pad but does not wash, rinse, and sanitize every 4 hours. CDI: EHS provided education on how to properly use the sinks compartments to wash, rinse, and sanitize. -0- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 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 General Tso's chicken prepared that day and cooling in WIC at 80 degrees at 1:51 pm. PIC stated that food had been cooked at 11:30. EHS provided education and PIC placed chicken on cooking sheet in WIC to quickly cool and was observed at 48F at 3:08. Observed fried chicken in WIC cooling at a temperature of 80 degrees with a cooling parameter of 0.4 degrees per minute. PIC placed fried chicken on shallow pan and moved to freezer and was 46F at 3:01pm. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 raw chicken 73F and raw shrimp 80F held at air temperature in kitchen prep. Observed Napa cabbage held at 49F and PIC stated it was there since day prior. CDI: PIC placed chicken in WIC and shrimp in freezer. PIC voluntarily discarded Napa cabbage. REPEAT -1.5- |
|
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 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 . Observed plastic tubs of general Tsa's chicken marked with date "8". PIC stated food was cooked today and thought today was the 8th. PIC corrected the date.
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 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 . Observed tub of Napa cabbage in prep unit and WIC without date. Observed sliced cabbage without date. PIC voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
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 can of Raid labeled for residential use only stored at cook line. PIC stated she doesn't use commercial pest control company and does it herself. EHS provided education and PIC removed. -0- |
|
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 cooling of fried chicken wings and general tso's chicken in deep plastic tubs in WIC. CDI: PIC placed in thin layer and in the freezer. -0.5- |
|
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 multiple conatiners at cook line of oils and sauces without labels. Observed salt and sugar at cook line without label. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout the premises. -REPEAT- -1- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 tub of raw chicken stored directly on the floor of the WIC. Observed bottles of coconut water and coco-cola stored on the floor in the ladies restroom. |
|
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 multiple cloths throughout the kitchen wet and not held in sanitizer. -0- |
|
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 soiled scoops stored in container of corn meal and flour. Observed utensils at cook line cleaned only with hot water. PIC stated they cleaned them with this way with hot water each use and demonstrated at cook line. CDI: EHS educated PIC utensils need to wash, rinsed, and sanitized every four hours. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard box used as flooring in kitchen area. Replace with mat that is no absorbent, smooth, and easily cleanable. REPEAT -1- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.14 (A) Equipment food-contact furrfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual means necessaary such as application of detergents. Observed food handler wash large metal pan with raw chicken debris without detergent prior to rinsing and sanitizing.
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee immediately sanitizing after washing without rinse step. -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 outside of various equipment in need of cleaning. Observed rust on cart and non food contact surfaces of prep tables. Observed food residue on front of prep unit reach in. -0- |
|
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 open lid on dumpster. Keep dumpster closed. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed food debris in hand sinks in dish area. Observed splattering of grease and buildup behind cook line and above handwash sink at prep sink. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, drinks, and belongings stored on top shelf in walk in cooler, and commingled with other food items in various coolers, prep surfaces, and shelving. Maintain employee items in designated locations. Maintain employee food/drinks on bottom shelves throughout facility to prevent potential for contamination. - 0- |