| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
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 certified food protection manager on site. PICs were able to correctly answer all related questions to PIC duties. PIC stated that she is set up to take the class in a few weeks. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump a drink in the handsink. CDI: Sink cleaned and employee educated on proper handsink usage. |
|
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 Observed almond milk, coconut milk, and heavy whipping cream in refrigerators above 41F. CDI: Cream cooled to 41F within 30 min. Almond milk and coconut milk were voluntarily discarded. Staff were seen during inspection removing milks from the cooler and leaving them sitting on the counter for several minutes. EHS recommends that staff place highly used items on TPHC or ensure that staff are immediately returning milks to refrigeration after pouring. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employee refill wiping cloth buckets at beginning of inspection. After 20 min, EHS tested the concentration and showed that it was 50ppm quat. EHS questioned staff about process and verified that sanitizer was made with hot water, causing the quick decrease in concentration of the sanitizer. CDI: EHS educated PIC on how to properly fill sanitizer buckets. Buckets were changed and properly filled. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cooler gasket on reach in underneath ovens is split and in need of replacing. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max read thermometer on site for high temp dish machine. CDI: EHS explained required equipment to PIC. |
|
49
|
0
|
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 interiors of coolers and freezers with spills and debris build up throughout facility. Ensure more frequent cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors left open. This is a shared dumpster. EHS advised PIC to ensure doors remain closed to prohibit pests/rodents from entering. REPEAT VIOLATION Some improvement as dumpster lids are in tact/have been replaced. |
|
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 flooring in the front coffee station and sandwich area is severely damaged, pitted, and no longer smooth and easily cleanable. Repair/resurface floor. |