| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 No employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table while employee was portioning cole slaw. Do not store drinks where they can potentially contaminate food. 0 pts. |
|
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. Ice observed in front hand washing sink and PIC observed dumping water in hand washing sink. Do not use hand washing sinks for purposes other than hand washing. CDI - PIC educated. 0 pts. |
|
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 Salmon cooked on grill to only 140F. Raw fish must be cooked to a minimum internal temperature of 145F for 15 seconds. CDI - Salmon placed back on grill and cooked to 150F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Portioned blue cheese dressings and portioned taziki sauces measured 44-51F in small sandwich cooler. Portioned ranch dressings in other sandwich cooler measured 40-57F. Portioned cups were stacked above fill line of pan. TCS foods must measure 41F or less in cold holding. Sauces from small cooler were discarded as they had been in unit since last night. Portioned ranch dressings placed on temporary TPHC and will be discarded within 4 hours of when they were moved from walk-in cooler. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser bottle was not labeled. Label all working containers of toxic chemicals. CDI - PIC labeled bottle. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Degreaser bottle was stored on top of bulk container of flour. Do not store toxic chemicals where they can contaminate food. CDI - Degreaser moved to low shelf. 0 pts. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Portioned cole slaws measured 45-46F in sandwich cooler top. Employee placed portioned cole slaws directly in unit after portioning. Use walk-in cooler to cool TCS foods after cooling. CDI - Cole slaws placed on temporary TPHC from when employee began portioning them. PIC states cole slaws will be more than likely sold within lunch rush, but will discard any remaining by 2:30PM. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towels observed contacting onion rings in walk-in cooler. Do not allow linen to touch food. CDI - PIC removed towels from onion ring containers. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cook not wearing hair restraint. Food employees must wear a hat or hair net. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoops stored in dipper well, but water spout was not running. CDI - PIC emptied water. 0 pts. |
|
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. Some rusted shelves in walk-in cooler. Gasket on walk-in freezer door was torn. Repair/replace listed equipment. 0 pts. |