| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef, raw bacon, potatoes, fully cooked items stored and mixed with each other on shelving in WIC. CDI- Notify PIC and discussed the storage order. Items rearranged in correct order. -1.5 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed metal pans stored as cleaned on shelving still with some food residues on them. CDI- items put in the sink for wash, rinse, sanitized. -0 pts- |
|
22
|
1.50
|
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 items (butter, liquid egg, milk, cheese, ham) in WIC holding temperature above 41F. PIC has been cleaning the WIC, door was opened in and out all morning. CDI- Door keeps closed to contain cold air inside WIC. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 a bag of ham without date mark and a bag of salad mixed opened and has no date marking. CDI- PIC discarded salad mixed, and put date mark on ham that was opened this morning. -1.5 pts- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 chub of ham wrapped around with tight plastic and slices ham in the ziplock bag tight sealed in WIC trying to cool for 3 hours according to the time PIC given. Temperature is between 46F -56F. CDI- Items was taken in WIF to quickly cool. -1 pts- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans on shelving. Need air drying them before stacking them up. -0 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed 3 compartments sink cannot holding water at the wash and sanitizer compartment. The facility will use the stopper to keep water in place as cleaning, and part will be order and the sink will get fixed per maintenance person in the building. VERIFICATION NEEDED within 10 days (2/23/2023) -0.5 pts- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 detailed cleaning needed to non-food contact surfaces of equipment throughout kitchen to include, microwave, shelving of prep equipment, shelving in WIC, top of dish machine, within food prep equipment. WIC celling covered with dust. Deep cleaning needed in all areas in the kitchen. -1 pts- |
|
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 dirty floor, wall, celling. Need cleaning. -0 pts- |