| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: Facility has 210 days to certify the PIC with an accredited program. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: Facility does not have a clean up plan. CDI- sent approved procedures to facility. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at 3 comp sink. CDI- stopped employee and had employee wash hands at hand sink.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Employee handling raw chicken removed gloves, then donned new gloves without hand wash in between changes. CDI- education with employee and PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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: Raw pork chops stored over ready-to-eat food in WIC. CDI- pork moved to lower shelf away from RTE food.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Tray of chicken in WIC not covered. |
|
16
|
1.50
|
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: Dried food caked in crevices between cutting blades and handles of knives in wall holder. CDI- sent back to cleaning process. |
|
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: Found prepped salads in floor aisle 55F. PIC said unit was not working earlier. Salads were not pulled, remained in unit. CDI- voluntarily discarded salads. Unit serviced while on site. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety: Found cut honeydew, cooked chicken not date marked in WIC. CDI- discarded voluntarily. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cleaned utensils stored on soiled drainboard of 3-comp sink. |
|
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. Non-food contact surfaces of slicer with dried residue. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. More frequent cleaning needed to floors, can wash area. |