| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee crack raw-shell eggs and touch RTE shredded cheese without washing hands in-between. Employee used a bagged glove method to touch shredded cheese, but no hand washing was done. CDI- education was done with food employee. The use of tongs was suggested when going from different task. REPEAT (half points due to severity). |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Temperature of dish machine peaked at 149 F at time of inspection. Facility will change to using single-service items until the dish machine is repaired. VR- facility has up to 3 days to repair the machine. |
|
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 sliced roast beef stored in cooler above 41 F. Also, observed sliced lettuce in prep cooler that was stored above 41 F. CDI- items were voluntarily denatured and discarded into trash. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 chicken pot pie and opened liquid eggs from yesterday were not dated. CDI- items were voluntarily discarded into trash. REPEAT (half points due to severity). |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice stored in bin with handle of ice scoop covered. CDI- exposed ice was discarded. Ice scoop was placed to where not contact by ice could occur.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of coleslaw with pooling water on the top of plastic wrap cover. CDI- coleslaw was discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair refrigeration unit near prep sink with dripping condensation. Observed pooling water on the bottom of unit. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Clean exterior fo fryers, steamers, grills, refrigeration units, and shelving in kitchen area. REPEAT (full points) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Caution should be used to minimize food exposure. Clean debris from walls behind prep stations and dish room area. Clean dust from a/c vents in ceiling in kitchen area. REPEAT (half points). |