| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
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. Observed no employee present who could provide certified food manager certificate during inspection. PIC, Paul, is not the regular chef and cannot provide certification. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handling cell phone and other non-food contact items and then returning to cook line and donning gloves to handle food. CDI - EHS directed employee to wash hands before handling food. Hands washed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to press and place patties of raw pork sausage into pan and then continue on to handle crepes with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Crepes discarded. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Employee removed sausage patties from stove top and noted to EHS they were finished and ready for plating - no temperature check completed by employee although EHS recommended - sausage patty found to be at 140f and not fully cooked. CDI- sausage patty returned to heat to finish to above 155. Employee used their food thermometer to verify at that time. |
|
22
|
1.50
|
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 various TCS foods allowed to sit out on countertop in kitchen for extended duration during breakfast service including shredded cheese found to be 62f and yogurt found to be 44f. CDI - items returned to cooler to chill back to 41f as they had been out less than 2 hours. Do not allow TCS foods to sit out of refrigeration without use of a time control procedure (TPHC). Note: Similar temperature violations were noted on multiple previous inspections. Establishment has acquired countertop reach in cooler and should use this unit during prep and service times in order to prevent ongoing cold holding violations. |
|
23
|
3
|
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 multiple TCS food items in WIC with expired date marking past 7 days including containers of peach marscapone 7/5, strawberry cream cheese 7/11, open partially used Brie 7/12. Observed open partially used carton of JustEgg with use by date of 6/22. Observed open partially used gallon of milk, containers of half and half and heavy cream in WIC with no date mark. Chef noted items were not operated today and he is unaware of when opened. CDI - items discarded. REPEAT - full 3 point deduction. Date marking violations have been noted on multiple consecutive health inspection reports. Continuing non-compliance with date marking and disposition standards may result in the implementation of a risk control plan or in permit action. |
|
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 few live and dead crawling insects. PIC noted pest spraying occurred on Monday. Monitor and contact PCO if activity persists. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed establishment has added countertop Presto ProFry household fryer to kitchen. This item is listed as household use and is not ANSI certified or equivalent and approved for use in commercial kitchen. Remove. |
|
49
|
0.50
|
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. Observed shelving in walk in cooler with build up and microbial growth needs cleaning. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed prep area of kitchen has a concrete ceiling that is not smooth and easily cleanable. Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT |