| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed multiple shellstock tags not marked with final use date - last date observed on tag 2/15 and no dates documented since - unable to file in chronological order based on final use. Verification required within 10 days to observed shells tock tags date marked and filed in order going forward. Shell stock tags must remain with the shellfish until final use. Once the items are fully used or discarded, the date must be written on the tag and the tags must be filed according to final use date and kept for at least 90 days. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed flat of raw shell eggs stored directly on top of pan of vegetable skewers in reach in cooler. Observed raw unpackaged fish items in ziploc bags stored above re-wrapped cooked items including roast beef in upright freezer. Do not store raw animal foods above other food items in coolers and once removed from sealed commercial packaging, do not store raw animal foods above other foods in freezers. CDI - items re-organized.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves to pre-wash and load soiled dishes and then continue on to unload and put away clean dishes with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bulk partially used wheel of cheese in WIC stored laying directly on unclean shelving unprotected. CDI - PIC corrected. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar area dish machine not providing sanitizer at proper concentration in final rinse. Cl sanitizer testing at 0ppm after multiple cycles. CDI - bar glassware to be washed in main dish in kitchen area. EHS verified main dish machine operating and sanitizing properly. Manager called for service.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic buildup on interior surfaces of ice machine, Clean frequently to prevent buildup. |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods that are prepared and held longer than 24 hours in several coolers with no date marking including corn sauce, cooked pasta, risotto, cooked peppers and onions, open feta, open goat cheese, cut watermelon, cooked polenta, and more. CDI - items discarded. REPEAT - full 3 point deduction |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown/unlabled chemical hanging in back area. CDI - discarded.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed two spray bottled labeled sanitizer holding full strength undiluted quat concentrate - solutions testing off the scale of the test strips at toxic levels. CDI - bottled emptied. Dilute concentrated sanitizer as required to proper concentrations. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed tuna marked keep frozen until use or open prior to thawing in walk in cooler fully thawed still in vacuum sealed packaging. EHS discussed thawing procedure for vacuum packaged fish with PIC. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed asparagus removed from bulk cardboard packaging and placed directly into water for cooking without washing. Observed cherry tomatoes removed from plastic clamshell and cut for use without washing. All produce that is not received in washed/ready to eat form must be washed prior to use. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed drip from seam on ceiling of WIC with some water pooling on floor of WIC. EHS unable to determine if rainwater intrusion or if from rooftop compressor condensate. Repair. EHS did not observe any drips directly above food items or any water in food. Do not store food under the area that is leaking until repaired.
Observed some rusty shelving in kitchen area. Repair
REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 microbial growth on shelving in walk in cooler unit. Observed residue exterior surfaces of various pieces of kitchen equipment especially near grill/oven area. Clean frequently to prevent buildup. REPEAT 1.0 point deduction |
|
55
|
0
|
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 buildup on ceiling vent fixtures blowing onto and accumulating on surrounding ceiling surfaces in kitchen areas. Observed some buildup on flooring behind equipment. Clean. REPEAT - 0 point deduction - no point escalation as improvement in overall facility cleaning noted |