| 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. - PIC was unable to provide documentation of being certified in a food protection managers course.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed an employee handle raw chicken with a gloved hand walk in raw food cooler, employee changed gloves with no hand wash. Same employee grabbed raw chicken that fell on the floor and change gloves with no hand wash. CDI- Education was provided on when to wash, how to wash, and ehs observed proper hand washing by end of inspection.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - REPEAT- Observed no paper towels near prep line hand sink. CDI- PIC provided paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed soiled utensil stored in front hand sink. CDI- PIC removed item. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed unwashed cases of tomatoes above RTE pimento cheese and pickles. CDI- PIC corrected the storage order.
NOTE: Point deduction remained the same since improvement was observed from last inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed blanched fries without a start and end time. CDI- PIC provided correct label. |
|
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 flies throughout the seating area near drink station. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed several employees preparing food with hair on the head without a head cover.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing food while wearing bracelets on the wrist. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, inside cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. NOTE: EHS has noticed an improvement since last inspection so point deduction is half. |
|
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. - EHS observed outside dumpster doors open while not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. - REPEAT- Observed cleaning throughout the kitchen needed on floors and walls under and behind equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT- Observed employee food and one bag stored above retail food and clean equipment. CDI- PIC moved items to correct storage area. NOTE: Point deduction has remind the same since violation is noted to be an improvement however if the violation occurs again during the inspection point deduction will increase. |