|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Flour bin in front of hand sink open and subject to water dripping from washed hands into bin. Contamination observed. CDI- scoop used to discard flour that had been affected. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Found multiple pans of food reheating in steam table. After 1.5 hours food was well under 165.0 F. Refer to temperature chart. Pans transferred to stove top and flat top for rapid reheating to 165.0 F or above. All foods in steam table exceeded 165.0 F after 20 minutes. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pans of TCS food with inaccurate prep date (pico). Pans of pico in prep line tops were dated with todays date (4/27) but had come from a batch dated 4/21 in WIC. This has been an ongoing issue in this facility. Staff are not trained on proper and accurate date marking with respect to food safety. Return visit within 10 days to assess accuracy of date marking with respect to food safety. CDI- pico re-dated with todays date, which is day 7 since prep date.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
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: Procedures for red table salsa not produced. Locate procedures or fill out new within 10 days.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
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. Found small containers of unlabeled foods at prep line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans after cleaning observed. |
|
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. Doors open on dumpster |
|