| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cash at cash register and then went to bringing plates of food to customers without washing hands in between. Employees must wash hands after engaging in activities that contaminate hands and before handling food. CDI - Employee instructed to wash hands and did so correctly. REPEAT. Kept at half credit due to all other employees washing hands correctly throughout inspection. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling lemons with bare hands at beginning of inspection. Do not handle ready-to-eat foods with bare hands. CDI - Lemons discarded and employee used tongs. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 . Cut cantelope (51F), quiches (55-56F), veggie burgers (52F), blue cheese (56F) and cole slaw (52F) measured above 41F in first walk-in cooler. Pulled chicken (49F), Mac and cheese (45F), and raw hamburgers (44F) in other walk-in cooler measured above 41F. PIC stated employees have been going in and out of walk-in coolers during lunch rush causing temperatures to rise. PIC stated foods in coolers were below 41F before opening at 11AM. CDI - Doors remained closed for remainder of inspection and foods began dropping to near 41F by end of inspection in second walk-in cooler. First walk-in cooler was still had 53F so PIC moved all TCS foods to other walk-in cooler. VR - Verification required within 10 days to check first walk-in cooler. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and sandwich cooler door. Shelf below prep table is rusted. Shelves beginning to rust in both walk-in coolers. Replace/repair listed equipment. REPEAT. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Water leaking from pipe below hand washing sink near dish machine. Repair leak. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Baseboards peeling or peeled off wall in various areas in kitchen. Floor tiles damaged near ice machine and around grease trap lid in dish machine area. Repair floors. REPEAT. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
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. Employee cell phone observed on shelf where to-go containers are stored. Store employee personal items in a separate location. 0 pts. |