| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken behind raw shrimp in the prep unit. Observed raw eggs over RTE items in the WIC. Observed raw chicken over RTE sauce int he prpe unit. CDI-EHS explained where items needed to go, raw underneath RTE and shrimp behind chicken in the prep unit and PIC moved accordingly. REPEAT. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 .
observed food employee rinse off a large metal bowl in the 3-comp, no soap or water in the sink, no sanitizer in the sink. After rinsing FE placed bowl in the clean dish area. EHS asked if this was clean and they responded yes. CDI-EHS discussed how to properly W/R/S dishes |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 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 . Observed all food made either Monday, Tuesday or Wednesday with no DM. These items included: fried chicken, fried egg rolls, dumplings, cabbage, shrimp rolls, cooked chicken, cooked shrimp, noodles, sauced chicken. PIC DM. Due to the large amount of food not being DM EHS is going to make a VR REQUIRED 9/3/2022 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on TPHC items (cabbage, chicken) PIC added time stamps. REPEAT. VR REQUIRED 9/3/2022. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use tongs sitting on top of a raw egg carton. CDI-PIC took tongs back to W/R/S |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several shelves in the WIC with cardboard on the shelf, some had a plastic lining over the cardboard. EHS explained the cardboard needs to be taken out and they can keep the plastic lining because it's smooth and easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf observed food employee rinse off a large metal bowl in the 3-comp, no soap or water in the sink, no sanitizer in the sink. After rinsing FE placed bowl in the clean dish area. EHS asked if this was clean and they responded yes. CDI-EHS discussed how to properly W/R/S dishes |
|
49
|
0
|
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 oven hood in need of cleaning. PIC said the maintenance person is supposed to come out Monday. |