| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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- REPEAT- Observed no written procedures for vomiting and diarrheal clean up events. CDI- PIC provided PIC with a MCPHD written procedure form and poster. EHS encouraged PIC to implement plan and kit. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 cheese, Italian sausage, pork sausage, meatballs, cut tomatoes, philly meat, and marinara cups all above 41F. See temp chart. CDI- PIC able to move all items expect marinara sauce cups to walk in uncovered to quickly cool since they were out of temp less than 2 hours according to PIC. EHS observed prep unit functioning at 44-45F. A VR will occur within 3 days to ensure the unit is functioning properly to maintain TCS foods at 41F or below, or not in use. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 bone in wings and chicken poppers dated for 3/22. PIC stated the date was printed wrong. CDI- PIC voluntarily discarded the items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P -3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC). The food shall be discarded after the food has completed its hold time, if the food is in unmarked containers, or marked with a time that exceeds the hold time limit. -P - Observed pizza sauce not marked for hold time. CDI- PIC was able mark the hold time. Label was printed but not placed on pizza sauce. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed heavily dented cans stored with other intact cans. PIC stated items would have not been used. CDI- PIC moved items to a location away from retail items and food prep. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 44-45F. EHS will follow up with facility to ensure equipment is being maintained at proper temp to ensure cold TCS foods are kept at 41F or below. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed pizza cooker, cold holding equipment, and inside of cold holding equipment in need of cleaning due to food debris and food residue build up. Clean as often as needed to prevent and reduce the build up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT- Observed food debris and food residue build up on floors and walls of hard to reach areas. The hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up/ |