| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee use gloved hands to handle raw chicken remove gloves and begin to don clean gloves to handle ready to eat foods with no associated hand washing. Observed same employee wash hands at different time and use freshly cleaned hands to turn off unclean water faucet handles without use of a barrier (paper towel) before returning to food handling duties. CDI - EHS directed employee to wash hands and don new gloves. EHS also discussed proper hand washing procedure with PIC who directed employee to re-wash hands and use paper towel to turn off faucets. Copy of hand washing procedures in Spanish provided during inspection. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed packages of moldy strawberries in WIC. CDI - PIC discarded. |
|
15
|
0
|
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 employee crack raw shell egg wearing food handler gloves and then continue on to handle ready to eat foods with same contaminated gloves. CDI - EHS directed employee to change gloves and wash hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce cooling in WIC at 56f at 12:20 pm still at 56f at 12:55 pm. CDI - lettuce spread into shallow pans to quickly chill. EHS verified cooling at proper rate to reach 41f within 4 hour timeframe after correction. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line cold holding drawers holding all TCS foods inside above 41f. See chart. CDI - all foods discarded as they had been in unit overnight except for white fish which was stocked into cooler earlier in the morning. Whitefish relocated to WIC to chill back to 41f. Drawer unit air temperature observed to be well below 41f, however, drawers may not be fully sealing shut allowing warm air intrusion. |
|
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 multiple TCS foods in use in cold holding devices at cook line with no date marking including house made slaw, cooked ground beef, cooked chicken, impossible burger meat, and cooked lobster. CDI- cooked beef, chicken, and impossible meat discarded. Slaw and cooked lobster date marked as they had been prepared today from bulk containers which were date marked in the WIC. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce cooling at improper rate (see #20) in WIC in deep bulk plastic double-panned container sealed with lid. CDI - lettuce spread into two smaller shallow pans and uncovered to quickly chill in WIC. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant small fly presence in back of house areas. Contact PCO for service. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both line employees preparing food without hair restraint. REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line employee wearing large bracelet on wrist while preparing foods. REPEAT |