| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed further training needed in all areas of food prep evidenced by cooling, lack of soap at handwash sink (monitoring handwashing), and lack of complete employee health knowledge/policy (PIC was able to name symptoms and policy of employees returning to work after having symptoms only). REPEAT VIOLATION |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Facility has until 3/20/23 to obtain certification or points will be deducted.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health policy on site. When questioned, PIC could name symptoms, but not food borne illnesses. CDI: EHS provided PIC with a copy of the employee health policy poster and with the full written employee health policy.
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer at handsink in dispenser instead of soap. CDI: Soap provided. |
|
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 Observed raw chicken stored over vegetable cutlets and vegetable balls on a speed rack in the walk in. CDI: Product was reorganized. Observed raw chicken and raw shell eggs stored over ready to eat foods in the walk in. Observed raw lamb stored over vegetable cutlets and balls on a speed rack in the walk in. CDI: Items reorganized.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over lamb on a speed rack in the walk-in. CDI: Products reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
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. Observed stacked plastic containers stored with date labels and date label residue remaining. Ensure that all labels are removed from containers prior to or during the washing process. CDI: Dishes moved for rewashing. PIC may want to consider getting dissolvable date labels.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked vegetables cooling at room temperature. Employee who cooked the vegetables stated they were finished at 3pm. At 4:40 pm product was 83F. Product was cooling at a rate of .05F/min. EHS informed PIC that product was above 70F and when asked what they do to cool the product, he stated he would let it sit at room temperature for 1 hour longer. EHS educated PIC on proper cooling methods and requirements. CDI: Vegetables were moved to an ice bath and cooled below 70F in the remaining time. Observed Hard boiled eggs that were cooked at 11am in the prep top cooelr cooling. PIC stated that the eggs are cooled in the prep top cooler once they reach room temperature. When asked about the procedure PIC stated that he wanted to keep the eggs in the prep top cooler. CDI: Eggs voluntarily discarded at 5pm as they did not reach 41F within the required cooling parameters. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed wraps cooling in the cooler drawer from 1030 am still at 50-51F. CDI: Product voluntarily discarded. Observed paneer cooling at room temperature in deep, covered lexan. PIC stated that product is cut and placed into room temperature water as part of the recipe. The product then cools overnight for use the next morning. CDI: EHS explained to the PIC that the product would only have 4 hours to properly cool to 41F after it is cut and placed into the water. Paneer was moved to shallow containers and cooled properly in the walk in cooler.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
1.50
|
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 Observed several items in the walk in cooler and prep top cooler with incorrect names and dates on the products. Several containers had dates of more than 7 days ago. CDI: These items were corrected with the proper prep dates (within the past 2 days). Ensure the correct date is on the items.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 paneer in deep lexan and vegetables in containers cooling at room temperature. Observed hard boiled eggs cooling in the prep top cooler. Observed wraps cooling in the cooler drawers. CDI: Vegetables rapidly cooled in ice. Paneer was moved to smaller containers and cooled using an approved method in the walk in. Eggs voluntarily discarded. REPEAT VIOLATION |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoops stored in water at room temperature. CDI: Scoops removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. |