| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF: PIC was not physically present during inspection. Designated staff person Bridget as PIC.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management not ensuring rules for holding food on TPHC are being followed, not ensuring food contact surfaces of utensils / equipment are properly cleaned, not ensuring rules for thawing TCS food are being followed, not ensuring rules for methods of cooling TCS foods are being followed, not ensuring rules for protecting food in storage are being followed. Follow up visit within 10 days. 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 |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present certified. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has own Employee Health Policy. Re-written policy does not have non-Typhi. CDI- EHP corrected while on site. For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cut Greens prepped 1/17 and 1/19 not covered in WIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lettuce spinner had lettuce particles still attached to spinner drum and body cavity. Observed significant sticker residue on stacked containers on clean storage racks. CDI- sent back to cleaning at 3-comp sink and discussed in-place cleaning for non food contact portions. Observed significant sticker residue on stacked containers stored as clean. CDI- cleaned by end of inspection. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Facility is placing TPHC labels on hot food containers when food is well below the 135.0 F requirement. Refer to temperature chart. Facility is using 6-hour TPHC for hot food. The maximum TPHC for hot food is 4 hours. Return visit within 10 days to see compliant procedures and adherence to written procedures. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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: Found cooling baked chicken tightly covered in WIC. CDI- uncovered to continue the cooling process. 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen commercial soups being thawed in standing water of 84.0 F. Food must be thawed under refrigeration; submerged under running water of less than 70 F; or as part of the cooking or reheating process. CDI- soup removed from water and placed in WIC. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Quat sanitizer in use during inspection has no test kit available in facility. Facility produced chlorine test strips. CDI- chlorine set up in sanitizing bay of 3-comp sink. Verification that facility has obtained quat test strips within 10 days. |