| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
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. Observed PIC with expired food safety certification. No other certified manager present on site during inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed water bottle sitting in basin of front line hand sink and ice accumulation in drain of hand sink from dumping. CDI - bottle removed and EHS education of PIC regarding use of hand sink. Hand sink is immediately adjacent to dump sink. Ensure activities that are not related to hand washing do not take place in the hand washing sink. REPEAT |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed multiple bulk cans of cannellini beans in dry storage area with significant rust present around can seams and present on product labeling. CDI - PIC removed cans from inventory, segregated, and marked for return. |
|
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. Observed can opener with dried residue on blade area. CDI - can opener removed to dish are for re-cleaning. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made red sauce ambient cooling at 57f at 2:20 pm still at 56f at 2:50 pm. Employee noted sauce was prepared at 12 noon and was 68f at beginning of cooling process. Cooling rate not sufficient to reach 41f within 4 hour time frame. CDI -sauce divided into smaller containers and placed into freezer to quickly chill. REPEAT - no point escalation as other food items observed cooling at proper rate. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk pot of house made red sauce ambient cooling in walk in cooler at improper rate (see #20 ). Sauce has a cooling wand inside but is not being actively used to stir product. PIC noted that they had made this method change after previous inspection. EHS noted that during previous inspection, sauce was cooling in sealed double stacked containers and were not cooling at proper rate. Various methods can be used to ensure sauce is cooled properly including ice baths, shallow uncovered pans spread out in cooler to allow air flow, and active use of cooling wands. Ingredients may also be pre-chilled to reduce the initial temperature of the product to assist with cooling. CDI - sauce divided into smaller containers and spread out in walk in to chill. REPEAT - no point escalation as hot food items observed cooling using proper methods. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bulk container of red sauce cooling sitting directly on floor of WIC. Do not place food on floor while in preparation or in storage. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed various soiled wiping cloths laying on equipment surfaces in back of house. Damp/wet soiled wiping cloths not placed into sanitizer solution between uses and no sanitizer buckets set up or available for use. Dry cloths heavily soiled and remain in use. |
|
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. Damaged gasket on front line reach in cooler door. Repair/replace. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phone charging laying on bags of dry goods on shelf under prep table surface in back area. Store employee personal items away from food. |