| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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. Observed PIC not ensuring the rules in the food code for food safety are met. During inspection, multiple risk factors that are responsibility of the PIC observed to be out of compliance including sanitizing of food contact surfaces, bare hand contact with ready to eat foods, and time/temperature control of TCS foods. CDI by education of PIC. EHS discussed responsibilities and risk factors with PIC. PIC is a certified food protection manager with knowledge of risk factors identified during inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed partially consumed employee water bottle sitting on pizza cut table at beginning of inspection. Bottle was discarded. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee using bare hands to obtain and place pickled pepper onto pizzas for delivery. CDI- peppers discarded and tongs brought up from back to use with peppers. Do not touch food that is ready to eat with bare hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer dispenser at 3 part sink providing solution at less than 50ppm quat concentration. PIC unable to troubleshoot and correct system. CDI - PIC manually mixing quat in 3 part sink until dispenser repaired.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed npizza screens with encrusted buildup and/or visible food residue stored ready for use beside make table/oven area. When asked, PIC noted that they do not wash items every day and that soiled screens get mixed in with clean screens so they are unable to track how often they are washed. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 pan of cooked chicken wings sitting out on top of reach in cooler at 50f. CDI - wings returned to reach in to chill back to 41f. Do not allow TCS foods to sit out of refrigeration. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed prepared pizza sauce with no timing present on countertop at room temperature. Observed string cheese and cream cheese out at room temperature with no timing system in place. CDI - all items discarded. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle labeled as sanitizer holding blue chemical. CDI - PIC discarded. REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in with buildup, splatter and other buildup on sides of equipment, buildup on various shelving and racks, and other non-food surfaces. Clean. REPEAT |
|
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. Caution should be used to minimize food exposure. Observed accumulated debris on floors under/behind equipment and dried splatter on wall surfaces. Clean. |