| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
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. Observed no vomit plan onsite, they had the poster and they employee health poster. CDI-EHS sent over the information. No points taken today. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 2 trays of food below 135F in the hotbox, the hotbox was set at 139F, this is probably not hot enough to hold food. CDI-PIC voluntarily discarded food and turned up unit, they also made a sign that says unit needs to be at 150-155F. |
|
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 10 items with old dates, PIC explained they were items that had been pulled from the WIF to thaw, no thaw date. Other items had no DM-PIC said they made them today. PIC DM. |
|
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 1 container of tomatoe puree stored on the floor while the food employee was blending the rest. CDI-EHS explained it needs to be up off the floor, PIC moved to a shelf. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. WIF had large amounts of ice on the shelves and floor. Shelf broken over the 3-comp. The 3-comp sink has to drain slowly to prevent the water from coming up (it is not stopped up, just has to go at a slow pace) Microwave handle is broken. Rust in the WIC floor. 1 cold holding unit not working.. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed food employees using CL in the 3-comp sink and no test strips. PIC arrived and brought QAT and they had the test strips. PIC said they use CL when they run out. EHS will verify they have CL test strips |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
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 oven, prep tops, counters, shelves, all in need of cleaning. |
|
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 floors, walls, ceilings in need of cleaning. |