| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(H, I) PIC shall ensure rules in the code for food safety and handling are met. -Pf 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. Observed improper handling of foods cooling and without regular and routine monitoring of food temperatures. Observed food handlers attempt to put fresh food in unit after PIC was told to no longer use. CDI: EHS directed PIC to stop use of prep unit after it was determined the unit was not working properly. Food handler directed by PIC to not put food in cooler and no longer use. Observed staff unfamiliar with food illnesses when questioned. Provide appropriate training for staff to ensure food safety. -1- |
|
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 Observed food handler move prepped chicken salad from kitchen to walk-in cooler and enter back into kitchen prep kitchen, and change gloves without washing her hands. CDI: EHS stopped food handler and had her wash her hands. -1.5- |
|
20
|
1.50
|
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. 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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed chicken salad in prep unit stacked in metal chubs two high and three deep with tightly positioned lids. PIC stated chicken salad and pimento salad was prepared when they came in morning of inspection at 9:30 and were placed in the prep unit to cool down. PIC voluntarily discarded single serving egg salads and chicken salads. EHS allowed PIC to quickly cool chicken salads dated today in walk-in cooler and freezer as well as with ice. Observed leaf lettuce in reach-in in 8 metal chubs with tight positioned lids, two high, and two deep date marked 7/14 and 7/15 all above 41 degrees. PIC stated lettuce is prepped at ambient air in the mornings for quality assurance by tearing any wilting or spots from the leaves. PIC stated the lettuce arrives pre-washed. CDI: PIC voluntarily discarded. Quickly cool foods to 41 degrees before placing lid. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple pans of various flavors of chicken salad, egg salad, pasta salad broccoli salad in top of prep unit on line holding above 41F. See temperature chart. CDI- PIC voluntarily discarded all TCS items. Observed ambient air temp of unit 44F on top. Observed ambient air underneath to be 54. PIC stated that unit was used overnight to cold hold all items being served. Unit did not recover during inspection. Repair of unit required as it should maintain food 41F even during operation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 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 tub of black olives in walk-in past the marked date. CDI: PIC voluntarily discarded. No points taken as this was their only item out of date and first violation. All others were correctly marked. -0- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed bacon and torn leaf lettuce kept at room temperature with no written procedures for Time as a Public Health Control. PIC stated they store the two items for use out of temperature during the busy time periods. CDI: PIC voluntarily discarded leaf lettuce. VR required to ensure written procedures have been prepared. -zero- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 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 . Observed chicken salad cooling in prep unit with tightly fit lids. Observed torn leaf lettuce cooling in reach-in with tightly fit lids.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed two prep units holding out of temperature: one at 44F and another at 48.0. Units are integral to facilities operation. Repair needed. Verification required.
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed lettuce and sliced tomato in 2 door reach in unit tightly covered and temperature not decreasing after 30 minutes. Observed pimento cheese in top of prep unit 50F and 52F. Use walk in cooler instead of reach ins for cooling. CDI- lettuce and tomato uncovered, pimiento cheese placed in freezer to rapidly cool. -0.5- |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth used to wrap knife handle at food prep top soiled with food debris. CDI: Wiping cloth was moved to be laundered. -REPEAT -1- |
|
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 two prep units holding above 41 degrees. Submit work order to ensure equipment is repaired. -0.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on shared dumpster. Observed litter, debris, and cardboard on the outside of the dumpsters. Clean area around dumpster and maintain closed. -0- |