| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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 with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. |
|
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. Employee observed rinsing something off in hand washing sink. Only use hand washing sinks for hand washing. CDI - Employee educated. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 2 onions stored in bus tub in walk-in cooler. Bus tub had visible old vegetable matter. CDI - Onions discarded. 0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee states that knives to cut sandwiches have been in use since 8AM and have not yet been washed. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Knives taken to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup present in ice machine. Clean more frequently. REPEAT // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine is testing at 0 ppm chlorine. VR - Verification required within 3 days that establishment has repaired dish machine. Establishment only serves on single-service trays. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Tomatoes measured 44F in walk-in cooler. Employee stated tomatoes began cooling at 8AM. CDI - Tomatoes discarded. REPEAT |
|
23
|
1.50
|
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 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 . Pimiento cheese in walk-in cooler was date marked as being prepared on 7-15. Goat cheese in sandwich cooler was date marked 7-18. Discard TCS RTE Foods within 7 days of preparation. CDI - Pimiento cheese and goat cheese discarded. // 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 . Queso in walk-in cooler did not have date mark. Cooked mushrooms in sandwich cooler did not have date mark. Egg salad in other sandwich cooler did no have date mark. CDI - Employee dated items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 . Tomatoes cooling in deep plastic container with lid on it walk-in cooler. Spread out TCS foods to ensure they cool to 41F within 4 hours. CDI - Tomatoes discarded. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados on line still have stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment needs chlorine and quat test strips. VR - Verification required within 10 days that establishment has acquired test strips. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Establishment is cooking raw sausage on flat top grill with no ventilation hood. Discontinue cooking raw proteins on flat top or install a ventilation hood. REPEAT |