| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items observed during the inspection: Hot holding, date marking, handsinks not being supplied with soap and paper towels. Please see items below for corrective actions. CDI - Provided education. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open drink on the walk in freezer shelving. CDI - drink was removed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at both handsink at the cookline. CDI- PIC provided soap
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handsink at the cookline. CDI - PIC provided paper towels. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
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 4 food containers of mashed potatoes in the hot holding cabinet at 120F. CDI - mashed potatoes were rapidly reheated to 165F. -REPEAT- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Observed sliced grilled chicken in the cooler drawer without a date. CDI - PIC stated the product was prepped yesterday, allowed to date.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead pests in the dry storage room. Clean shelving and floor in the dry storage to be able to identify if there are pest issues. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup being used as a scoop for the ketchup. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the pipe from the bar sink misaligned and is not over the floor drain and draining on the bar floor,. Repair. |
|
55
|
0.50
|
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. Observed damage to floor grouting throughout the kitchen and back prep areas, broken soap dispenser in the back prep area, being held by plastic wrap, broken coving tiles in the back prep area. Ceiling in the dining room area are accumulating dust and black residue. Replace/ Repair.Facility has informed EHS that the floor/roof/ceiling panels are scheduled to be repaired. PIC stated that repairs for their facility are scheduled for 10/30
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 the following areas within in the facility are in need of cleaning, Floor under equipment (ice machine, cookline equipment, prep top coolers at the prep line), under shelving units in the dry storage room, both employee bathrooms the floors and walls are in need of cleaning, and all the floor drains throughout the facility. |