| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed handwash sink near salad prep unit missing required handwash sign. CDI - EHS educated PIC on need for all handwash sinks to have handwash sign posted. EHS provided handwash sign. PIC posted sign. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed sticker residue on multiple stacks of dishes. Remove sticker and sticker residue during cleaning process. - VR - Verification required within 10 days to ensure stickers being properly removed from dishes. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 queso dip hot holding in hot box below 135F (see temperature chart). - CDI - EHS discussed proper hot holding requirements with PIC. PIC rapidly reheated queso dip to 165F on stove top. - NOTE: No point deduction due to all other items hot holding were within proper temp. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
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 . - Observed lettuce and two containers of diced tomatoes holding at temperatures above 41F in bottom of salad prep unit (see temperature chart). Items were dated 3/15. PIC voluntarily discarded items. Other TCS items in unit temped at 41F or below and were moved to walk in cooler until maintenance can be done on unit. Also observed spring mix holding above 41F in lettuce cold box. EHS recommends placing lettuce cold box on time due to frequency of it being opened. PIC agreed to placing lettuce cold box on TPHC. - VR - Verification required within 3 days to ensure unit functioning properly and proper TPHC procedures are being utilized for lettuce cold box. |
|
23
|
1.50
|
Proper date marking & disposition |
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 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 items in top of left deli prep unit (across from grill) dated 3/17 (tomorrow). PIC stated all items were placed in unit today (3/16) but some were prepped days prior (such as sliced tomatoes and parmesan potato cakes). EHS discussed items requiring to be date marked based on the day the item was prepped and not the day it was placed in the prep unit. PIC properly dated all items. - VR - Verification required within 10 days to ensure proper date marking is being utilized. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed multiple sanitizer spray bottles and a spray bottle of degreaser unlabeled. - CDI - PIC labeled all spray bottles. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed small two door reach in cooler near grill missing thermometer. Replace thermometer. |
|
37
|
1
|
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 many unlabeled spice containers and squeeze bottles with various oils and condiments. - CDI - PIC instructed employees to label all unlabeled spice containers and squeeze bottles. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect during inspection. PIC stated pest control operator comes to facility once a month. Increase frequency if needed to ensure premises is free of insects. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed raw shrimp and tuna stored in direct contact with undrained ice and water. Neither items are received immersed in ice per PIC and verified by EHS. - CDI - EHS educated PIC on proper storage with a barrier between ice and food or in drainable container. PIC educated employees. Shrimp and tuna removed from direct contact with ice/water. |
|
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 dishes stacked wet. Allow dishes to air dry before stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. - Observed dust, grease buildup, and food residue/debris on various nonfood contact surfaces including fronts/side of equipment and on surfaces of bulk dry storage containers. Increase cleaning frequency to prevent buildup. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. - Observed wall damage above walk in cooler and dish storage area. Repair wall damage. |