| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs being stored over pork in standing RI. CDI: PIC rearranged to put eggs on bottom shelf.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara sauce in flip top, raw proteins in standing RI and multiple items in WIC with temperatures above 41F. PIC stated that marinara was placed in flip top from the WIC a couple hours prior. EHS observed an ambient air temperature of 45F in WIC. Raw proteins and packaged cheeses were moved to RIF to quickly cool. Cooked proteins, cooked plant foods, and opened dairy products were voluntarily discarded. PIC stated that all discarded items were prepared a day before or more and had not been out of refrigeration. VR required within 3 days to confirm walk-in cooler is functioning properly. Facility to voluntarily close until repairs are made and EHS can verify unit is functioning.
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
|
3
|
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 no dates on products in fliptop pizza unit or fliptop sandwich/salad unit. PIC stated that the products were cut/ prepared yesterday and some the day prior. PIC stated the days products were prepared REPEAT CDI: PIC date marked all items and discussion with PIC concerning date marking. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked pizza being held using TPHC without a time stamp. PIC stated that pizza was placed here 20 minutes prior. CDI: Pizza case time stamped. |
|
39
|
1
|
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 cans of tomato sauce being stored on floor in kitchen. CDI: PIC moved cans to a shelf. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a hair restraint. CDI: Employee donned hair net. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop unit with stickers still intact. CDI: PIC instructed to wash avocados and remove stickers during that wash before use. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIC with ambient temperature of 45F. PIC called technician to service unit and state that they will arrive around 4pm. EHS to follow-up with PIC this evening via FaceTime and also in the morning before operation. |
|
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. Caution should be used to minimize food exposure. Observed dust accumulating on ceiling at cook line. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle being stored on top of pizza boxes. CDI: water bottle was voluntarily discarded. |