| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw beef stored over produce in WIC. CDI- beef moved to lower shelf below produce..
For more information on food storage order please visit: http://meck.co/FoodSafety
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered yuca in WIC was subject to environmental contamination by being stored under rusting shelving. CDI- yuks covered. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Cut lettuce cooling in prep cooler. Observed beans portioned and placed in deep containers, tightly covered, and placed in WIC. CDI- lettuce moved to WIC, dropped six degrees in 45 min. EHS discussed proper cooling methods with PIC. containers of beans uncovered and unstacked. Beans stirred. Beans dropped to 109.0 F in 45 minutes or 32.0 F/ hour. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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. Found breader not labeled, sugar tub not labeled, other sugar container not labeled. CDI - EHS made PIC aware all containers of food must be labeled with the common name. -0 points |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Found large ant in sugar bin. PIC discarded voluntary all of the sugar in the tub. |
|
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. Produce stored on floor at prep sink upon entry. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice serving spoon stored with handle down in rice in WIC. Bowls with no handles being used to dispense sugar. Use utensils with handles to dispense food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed badly torn gasket on reach-in.
4-501.11 Maintain equipment in good repair. Top shelving in WIC rusting. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Build-up on surfaces in kitchen. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 kitchen in need of general cleaning of floors, ceiling vents, food storage areas, especially under and behind equipment. |