| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC knowledgeable most of the employee health policy requirements however unable to provide or demonstrate complete policy. Employee health poster provided to PIC and copy of policy emailed to owner/PIC. |
|
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 Observed American cheese, mushrooms, pepper mix and jalapeños in top of prep unit near grill holding 44-46F. See temperature chart. CDI- all items discarded. Unit restocked. Observed top row of tomatoes at make line 43-45F. Tomatoes had been on line for less than 2 hours. CDI- removed and placed in walk in to cool. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed date marking system for open chubs of turkey, salami, ham and roast beef not consistent with dry erase dates on side of case. Proper procedures discussed with PIC. Verification required to ensure proper procedures are being maintained. |
|
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 fruit flies near food prep and 3 compartment sink area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/dirty towels stored on counter near slicer. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed exposed single service cups at front register. 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 drawer refrigeration units in front and near back cook line not properly functioning. Units were not in use at time of inspection and facility has other adequate refrigeration.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in display cooler and above 3 compartment sink. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 general cleaning needed throughout including but not limited to exterior of 3 door freezer, inside bottom section of display cooler, sides of equipment near cook line, 3 compartment sink, shelves throughout. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. General cleaning needed of floors throughout, walls and ceilings throughout back area of facility.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors with missing grout between tiles. |