| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food protection manager certification is expired. REPEAT |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drinking out of plastic water bottle and then proceed to handle clean equipment and Containers. CDI: PIC instructed employee to wash hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed salsa verde in RIF that was recently moved from RIC. PIC stated that salsa had been cooling in RIC over night. Salsa temperature was above 41F. CDI: PIC voluntarily discarded salsa verde.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meats in two door RIC with temperatures of 42F and 43F. First ambient temperature of unit was 43F. Ambient temperature of unit was 38F after adjustment. Observed salsa being stored on counter in ice. Temperature was 42F-43F. REPEAT.CDI: PIC moved foods to another RIC to ensure foods stay 41F and below and will have unit serviced for precaution and PIC added more ice to salsa container to quickly cool.
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 . |
|
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 Observed cut tomatoes, lettuce and cooked chicken without date mark in fliptop cooler. REPEAT. CDI: Employee date marked items and stated they were pulled from larger batches with the date present. EHS educated PIC about moving dates with the food going to the flip top unit. Points not escalated due to improvements from last inspection.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of RAID pesticide in kitchen area. REPEAT CDI: PIC removed product from the premises.
7-202.11 (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. Pf Observed container of oil near slicer. PIC stated that it is automobile oil and they use it to lubricate the arm of the slicer. CDI: EHS instructed PIC to remove this oil from the facility and to cease its use on food contact surfaces and equipment as it is not a food approved material. EHS informed PIC of food safe oils used for equipment. |
|
33
|
0
|
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 Observed salsa verde in deep container that was cooling over night in RIC and recently moved to RIF. Salsa verde temperature was above 41F. CDI: PIC voluntarily discarded and EHS discussed proper cooling methods with large batches of food.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine sanitizer bucket with a concentration of 10 ppm. CDI: PIC refreshed bucket of sanitizer to reach 50 ppm. REPEAT. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in fliptop with stickers still on skin. Wash before use. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean in dish area and wet stacked. |
|
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 torn gasket in RIC at back left of kitchen. |