| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring holding temperatures of food; hand washing, food storage; date marking. 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. |
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
No |
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC was not able to answer questions regarding employee health symptoms or illnesses. For more information on employee health policy please visit: http://meck.co/FoodSafety |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
No |
No |
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed loose cigarette in facility.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee beverage stored on prep surface. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee washed hands with no soap, drying, and while wearing gloves. Employee washed hands at prep sink. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.15 Only wash hands in handwashing sink. -PF: employee washed hands at prep sink. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both hand sinks in kitchen had miscellaneous items stored in basins. CDI- sinks cleared. |
| 11 |
1 |
Food obtained from approved source |
No |
No |
Yes |
No |
No |
3-201.14(A) Fish received shall be commercially and legally caught or harvested; or approved for sale.-P: Invoice for tuna loins received frozen had no trace-back information. CDI- tuna loins removed from commerce. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw fish over yuca in WIC. Raw eggs over RTE food in WIC. CDI- rearranged to appropriate storage. For more information on food storage order please visit: http://meck.co/FoodSafety |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Colander stored clean with significant food debris attached. CDI- sent back to 3-comp sink. 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 . |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found tuna, beef dropping below 135.0 F in hot holding. CDI- reheated. 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 . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS foods in small prep cooler above 41.0 F. Hot fish and shrimp had been placed in unit for cooling, resulting in other foods coming up above 41.0 F Refer to temperature chart. CDI- foods moved to WIC for rapid cooling. 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 . |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
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: Observed no date marking in facility. Verification within 10 days of a date marking system. 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 |
No |
No |
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:Hot shrimp and hot fish cooling in small prep top. CDI- items placed in ice water for rapid drop, then moved to WIC. 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 . |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Shrimp being thawed in prep sink at room temp, no running water. Beef thawing on prep sink table at room temp. CDI- moved to WIC. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
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. Box of potatoes on floor in kitchen. |
| 42 |
0.50 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Limes processed before washing. |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Non-retail employee food stored over and with retail food. |