| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
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 - Observed large trash can blocking access to handsink up front. - CDI - PIC moved trash can. PIC stated a smaller trash can will be bought for that area.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed handsink near 3 comp sink lacking paper towels. - CDI - PIC stocked paper towels.
6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink near cook line lacking soap. - CDI - PIC stocked soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Dish machine sanitizer (chlorine) concentration tested at 0ppm. Therefore, dishes were not being properly sanitized. Ensure testing of dish machine sanitizer concentration daily to ensure proper sanitizer concentrations are dispensing. - CDI - PIC called equipment operator who arrived and fixed the issue during the inspection. Sanitizer concentration tested around 100ppm after equipment was fixed. - NOTE: EHS present when dish machine first ran today. Therefore, no point deduction.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Dark buildup observed inside ice machine. Increase cleaning frequency to prevent buildup and ensure cleanliness. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
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 vegetable soup, tomato soup, and chicken noodle soup reheating in hot well around 9:15am. PIC stated items had been placed in hot well around 8:00am for reheating purposes. Do not use hot well to reheat as it is only designed for hot holding and not reheating. - CDI - PIC placed soups on stove to properly reheat. EHS observed soups reach at least 165F within the required 2 hour window. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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. - REPEAT - Observed sliced cheese and milk holding above 41F (see temperature chart). - CDI - PIC voluntarily discarded cheese and moved milk to another cooler to quickly cool. Follow up visit required to ensure coca-cola RIC is properly functioning. Unit primarily used for holding non-TCS drinks. PIC agreed to not hold TCS items in RIC until repaired. - NOTE: EHS elected to maintain point deduction due to overall improvement noted in cold holding since previous inspection. Full point deduction will occur at next inspection if cold holding violation occurs. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility lacking written procedures for holding eggs on time. - CDI - EHS provided PIC with TPHC procedures form. PIC completed form while EHS present. No eggs observed being held on time during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed tuna salad and whitefish covered while cooling in walk in cooler. Do not cover food items while cooling. Cover only once food items reach 41F. - CDI - PIC uncovered items and placed them on ice bath to quickly cool. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 squeeze bottles of butter and water lacking labels. - CDI - PIC labeled squeeze bottles. |
|
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 clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - REPEAT - Observed cardboard covering the floor of the walk in cooler. Carboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Per PIC, current supply chain issues have resulted in PIC being unable to find a company to repair flooring. EHS approves use of mats as a temporary solution to flooring issue. Floor requires repair for long term compliance. Also observed wet wiping cloth stored under cutting board to prevent the cutting board from sliding. Cloths cannot be used for this purpose because they are absorbent. PIC removed cloth from under cutting board. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - FRP board around dish machine is permanently stained. Replace FRP board. Floors near 3 compartment sink and drink station drains are damaged and not easily cleanable. Repair flooring. - NOTE: Observed part of flooring repaired. PIC stated repair man will be returning today to complete floor repair.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - REPEAT - Unused equipment stored on 3 compartment sink drain boards. Remove equipment from facility.
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. - Observed dust buildup on hood vent above grill. Clean and maintain clean. |