| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not ensuring proper hand hygiene and glove use is being practiced. Not ensuring date marking is being practiced for some WIC items and in prep top of small prep unit. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 does not currently have certification as a Food Protection Manager. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: Designated PIC could not produce clean up procedures. Verification visit within 10 days to see posted procedures. Sent approved procedures to facility. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Employee left cooking at flat top, removed gloves, and put on new gloves to work with raw peppers and onions. No hand wash preceded the putting on of new gloves. CDI- discussion about proper times to wash hands, hands washed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employees leaving work stations, entering WIC, contacting door handles, handling stored items, then returning to station to work with food without changing gloves. CDI- discussion with PIC about proper use of gloves as a single-use utensil. Gloves removed, hands washed, new gloves put on to work with food. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
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: Chili in WIC not date marked. Opened hot dogs in WIC not date marked. Voluntarily discarded. Small pans in prep top not date marked. REPEAT. 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 . |
|
33
|
0.50
|
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: Raw chicken wings tightly packed in cambros and covered at 45.0 F. Forty minutes later temperature had not changed. Cooked rice placed in deep containers in dense volume then covered for cooling. CDI- discussion with designated PIC about proper cooling. CDI- PIC placed rice in shallower pans and stirred and placed in freezer. Chicken placed in freezer after rotating chicken in container. Facility should obtain more shallow pans for cooling large volume of rice and chicken. 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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer. REPEAT. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints in facility. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. No drain plug in dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One top cover of dumpster flipped open |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. More frequent cleaning of floors and lower walls under equipment needed. |