| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
Yes |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
| 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 - Observed food employee not vigorously rub for required time when washing and employee use hands to turn faucet off.
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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee handle soiled equipment at dish machine and use same gloves to handle clean equipment to remove after washing, rinsing and sanitizing and proceed to food preparation. CDI, employee removed gloves and washed hands. Ensure gloves are removed and hands washed if changing tasks and anytime contamination occurred. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 1 of 2 hand washing sinks out of order due to leak according to PIC. Operator stated sink would be repaired in the next couple days. Vr required to ensure hand washing sink is operational. |
| 19 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed lamb cooked from prior day reheated to 142 degrees F. CDI, lamb placed back to reheat to 202 degrees F. |
| 21 |
0 |
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 - Observed 1 pan of chicken hot held at 118 degrees F. CDI, chicken reheated to 172 degrees F.
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 |
Yes |
Yes |
No |
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 1 container of cut Tomatoe not date marked in low reach in drawer refrigerator. CDI, tomatoes voluntarily discarded. Observed 1 container of quinoa with incorrect label. CDI, foods voluntarily discarded.
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 . |
| 24 |
3 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
Yes |
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed and start time not recorded on log. CDI, PIC printed log and recorded start time for toppings on line. Repeat. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
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 2 bins of flour not labeled. Repeat. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket below required concentration of sink and surface sanitizer. CDI, sanitizer filled at 3 compartment and testing required concentration for bucket to be refilled to required concentration. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on dry storage rack. |