| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to 3-comp-sink blocked by large dirty dishes and dishes were in the handsink. CDI - Items were moved out of the handsink and containers were moved to allow access to handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on metal and plastic containers stored as clean on dish rack. CDI - Utensils were removed to be cleaned. |
|
20
|
3
|
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 pizza sauce cooling in WIC from 11:50 to 12:10 with no change in temperature. CDI - Sauce was moved to WIF in attempt to cool sauce within the time constraints. EHS discussed different methods to cool sauce such as using ice wands or putting cans of sauce in WIC before use and mixing one bucket of sauce at a time. REPEAT. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta at 47 F and garlic in oil at 44 F in flip top. Observed provolone in flip top at 44 F. CDI- PIC moved pasta and garlic in oil to WIC to cool and provolone was left to cool in flip top because PIC stated it had been removed from cold holding briefly while making sandwiches during the lunch rush. REPEAT. |
|
33
|
1
|
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 pizza sauce cooling in large deep containers in WIC. CDI - Pizza sauce was moved to WIF to cool more quickly and shall be stirred regularly to promote faster cooling throughout. EHS and PIC discussed other cooling methods. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 labels missing from several squeeze bottles of sauces and dressings. Needs to be labeled. |
|
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 containers of flour on floor in back storage room. CDI - EHS moved containers off the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on drying rack. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles in storage room broken and light hanging incorrectly. PIC stated he has called to have it repaired from where the light fell. |