| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
0
|
Proper date marking & disposition |
No |
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 TCS foods (Pico de gallo, hummus, and salsa) in the kitchen area RIC labeled with typo date marks (11/01, 11/01, and 10/29 respectively). Conversation with PIC and food employees, as well as menu review and direct observation by EHS verified that these items had been prepared within the previous 7 days (12/01, 12/01, and 11/29). CDI - Correct date labels were affixed to food items.
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 bin of unsalted butter in the WIC labeled 11/16. CDI - Butter was voluntarily discarded. |
|
33
|
1
|
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 watermelon placed in kitchen area RIC to cool from prep with closed lid. CDI - Lid was opened to allow for improved ventilation. EHS provided establishment with cooling charts for two step cooling and prepared TCS foods. REPEAT. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 two (2) bottles of olive oil in kitchen prep areas without effective labels. CDI - Bottles were labeled over course of inspection. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled receptacles. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 one (1) box of sliced cheese directly on the floor of WIC. Cheese was elevated to prevent potential contamination. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee without effective hair restraint. CDI - Employee donned available hair net, washed hands effectively, and resumed food preparation. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 two (2) stacks of single service fry baskets at lunch line with exposed food contact surfaces. CDI - Single service items were reoriented to prevent potential contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 minor soil on milk dispenser spouts at salad bar area. CDI - Spouts were cleaned with readily available in use wiping cloths prior to the end of inspection. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup on the inside of toilet. Clean often enough to prevent buildup. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed far left dumpster with missing lid. Contact waste management service to repair/replaced damaged waste receptacles.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open lids. CDI - Lids were closed prior to returning to interior premises. |