| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 3 packages of strawberries in WIC with growth on the packaged strawberries. CDI - PIC Disposed of the strawberries voluntarily. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries stored of washed produce in the WIC. CDI - PIC moved unwashed strawberries to lower shelving to prevent contamination. |
|
21
|
0
|
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 hot holding mushrooms at a temperature of 109F. CDI - Mushrooms were reheated to a temperature of 198F before being returned to hot holding. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on working containers of salt and Cajun spice. CDI - Identifying labels were affixed to working containers of salt and Cajun spice. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 bottles of water stored directly on the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored in sanitizer below proper concentration. CDI - PIC remade sanitizer bucket and placed in-use wiping cloth back into the bucket. |
|
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 soil and food residue on the interior surface of the dessert reach in cooler and the exterior surface of the ice cream machine. Observed discoloration on the floor and ceiling of the WIC. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in the female restroom. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed broken and warped lids on recyclable dumpster, preventing effective closure.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess food waste stored outside of the dumpster. Observed open doors on the dumpster, and open lids on the recyclable dumpster and above ground grease receptacle. Trash and food waste observed in the above ground grease receptacle. REPEAT.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
55
|
1
|
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 flooring throughout the facility with excessive soil and food residue, most notably the flooring surrounding the ice machine, beneath the vegetable washing 3 compartment sink, surrounding the fryer station, and a green discoloration and residue beneath the prep unit. |