| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
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. 2 employee drinks observed in pass through window and 2 other employee drinks observed on prep tables. Do not store employee drinks where they can contaminate food. Store in a separate area. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and putting away clean dishes without washing hands between. Employees must wash hands after contaminating hands and before handling clean utensils. CDI - Employee instructed to wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser empty at 1 hand sink in kitchen. CDI - PIC refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing rag in hand washing sink. CDI - Employee educated. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/produce. CDI - Eggs moved to bottom shelf. REPEAT |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beer cheese measured 108F and had been reheating in holding unit for 1.5 hours according to employee. Use equipment designed for rapid reheating, such as the stove top. CDI - Beer cheese reheated to above 165F. 0 pts. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 . Alfredo sauce that began cooling last night still measured 54F. TCS foods must cool from 135F to 41F within a total of 6 hours. CDI - PIC discarded alfredo sauce. 0 pts. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
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 . Chicken under heat lamp measured 120-128F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken placed on temporary TPHC and will be used within 1 hour. 0 pts. |
|
33
|
0.50
|
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 . Alfredo sauce was cooled overnight in very large, deep container. Use shallow pans or ice wands/ice baths to rapidly cool large batches of TCS foods. CDI - Alfredo sauce discarded by PIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 2 live roaches observed on floor along make line. Contact pest control to treat for pests. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing watch while preparing food on line. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All cooks on line were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ramekins observed in containers of food. Do not use ramekins as scoops. Utensils must have a handle. 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. Replace torn gaskets present on sandwich cooler doors and on upright freezer beside fryers. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime machine more frequently. 0 pts. |
|
49
|
0.50
|
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. Grease buildup on sides of cooking equipment and refrigeration units along line. Shelves throughout kitchen have grease and dust buildup on them and need to be cleaned. Undersides of prep tables and shelves have very old buildup that needs to be cleaned. Shelves in upright cooler have black buildup on them and need to be cleaned. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is worn in warewashing area. Re-grout between tiles where grout is low. // 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. Grease and food residue present on walls around prep tables in kitchen. Clean floors, walls and ceilings more frequently. |