| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee pooling raw eggs with a gloved hand. After the all raw eggs were cracked and pooled the employee went on to use cooking utensils without discarding gloves and washing hands. Before any cross contamination occurred PIC had employee discard gloves, wash hands, and wash utensils before next use. CDI- PIC had employee wash hands properly prior to cross contamination occurring. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee preparing raw shell eggs. Employee did not discard gloves prior to handling cooking utensils. CDI- Prior to any cross contamination PIC had employee discard gloves, wash utensil and wash hands properly to don gloves to finish preparing RTE foods.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above washed produce and RTE foods in the walk in cooler. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed pooled raw egg, lo main sauce, sesame sauce, hot chili sauce, and garlic sauce all at room temp above 41F. CDI- PIC voluntarily discarded all items. |
|
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 . 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 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 two large containers of chicken wings, one large container of white meat chicken, one large container of dark meat chicken, two containers of pork, and all RTE/TCS foods on both prep flip top units without dates. A VR will occur within 3 days to ensure proper date marking is occurring in the facility. |
|
33
|
0.50
|
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 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 . - Observed two large containers of chicken wings and two large containers of pork cooling at ambient air below 135F. CDI- PIC moved items to speed rack in the walk in freezer. |
|
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 all secondary containers of oils, spices, salts, sugars, and sauce without a label. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door shut with air gaps large enough for light and pest entry. NOTE: This item is a transitional permit non compliant item. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wiping cloths throughout the kitchen on prep tops and counter tops. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed Cl test strips however PIC was unable to provide a chart to accurately measure sanitizer concentration. A VR will occur within 10 days to ensure the full test kit is provided. |