| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF During arrival, observed employee washing hands in service sink adjacent to handsink. CDI - EHS and PIC coached employee on proper hand washing and observed process. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice water from calibration ice bath down handsink. CDI - EHS corrected PIC and discussed proper hand sink usage. |
|
15
|
0
|
Food separated & protected |
No |
No
|
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 Observed unwashed tomatoes stored over ready-to-eat foods in the Beer WIC.
Note: Observed considerable improvement from previous inspection notation pertaining to storage order. |
|
22
|
0
|
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 chopped tomato stored with other washed vegetables in a bin stored over its fill line at the veggie prep top at 51F and wrapped tomato puree at the veggie prep unit underside wrapped at 50F. CDI - PIC separated chopped tomatoes into smaller portion bins, unwrapped tomato puree, and rotated food items to WIC |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several previously frozen, vacuum sealed tilapia cooling in grill side prep unit underside. Fish had been thawed without properly being opened to remove reduced oxygen environment. CDI - EHS and PIC properly discussed thawing of ROP frozen fish and cut ROP packaging to remove reduced oxygen environment. |
|
37
|
0
|
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 unlabeled working container of Worcestershire at bar area. Observed unlabeled salt shaker and butter jug at the grill station. CDI - PIC and EHS discussed labeling options for working containers, and affixed labels to Worcestershire sauce at the bar area and labeling grill station. |
|
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 approximately 2 flies over the course of the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in veggie prep unit underside. CDI - PIC removed wet wiping cloth to laundry bin. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately five (5) stacks of single service to-go containers stored with exposed food contact surfaces. CDI - EHS discussed single service package storage with PIC and packages were reoriented to prevent potential contamination. |