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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 PIC stated that he was not a certified food protection manager. -REPEAT- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food employee wearing gloves walk from walk-in cooler, to food prep line, to flattop stove to prep unit to using a permanent marker back to food service without washing hands. CDI: EHS stopped employee and explained when switching tasks to remove gloves and handwash.
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 employee touch the paper towel dispenser with clean hands after handwashing. CDI: EHS had food employee rewash hands. -2- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 mushroom cream soup, chubs of sliced tomato, sliced deli meats, cut lettuce, cooked mushrooms all without date marking. PIC stated that all parent containers had dates. CDI: PIC allowed to placed date marking on all chubs in prep unit. -REPEAT-
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 vegetable soup held in walk-in with date of 6/29. CDI: PIC voluntarily discarded soup in walk-in and same soup held in hot holding. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 . -REPEAT- Observed deli meats freshly prepped tightly wrapped and stacked too high in the walk-in cooler. Observed freshly cut tomatoes tightly wrapped with saran wrap. Observed large plastic tubs with freshly sliced meats and tuna salad over 41 degrees with tight fighting lids. CDI: PIC allowed to apply ice and/or place in reach-in freezer. PIC unwrapped tomatoes and tuna. |
|
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 canned root beers and other canned drinks stored directly on floor. Observed box of pecans stored directly on floor immediately next to an overturned trashcan. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers on drying shelf declared as clean.CDI: PIC educated dishwasher to not stack dishes. -0.5- -REPEAT- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic bulk container lids in use for covering food in storage. Replace these with lids that are in good repair, smooth and easily cleanable. -0- |
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