| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands at coffee station then use bare hands to turn off faucet. A paper towel or other barrier should be used to prevent decontamination of hands. CDI - EHS directed employee to rewash hands with proper technique.
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee use coffee station prep sink to wash hands. CDI - EHS directed employee to rewash hands at handsink. |
|
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 Observed handsink at dish wash area with no paper towels. CDI - paper towels were provided at handsink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple strawberries in multiple containers in WIC with white growth. REPEAT. CDI - PIC voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored over whole beef and pork in WIC. Observed turkey sausage stored over bacon and sausage patties in reach in. Observed ground turkey and ground beef sharing the same pan in the walk in cooler thawing. Observed both ground items above raw whole beef. REPEAT. CDI - PIC rearranged storage order. |
|
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 . Observed multiple items at grill station hot held below 135 F. See temp chart. CDI - items were reheated to 165 F or above before being returned to grill line. |
|
22
|
1.50
|
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 . Observed multiple items throughout facility cold held above 41 F. Observed liquid eggs and sliced cheese at grill line above 41 F. Observed sliced tomatoes at coffee station above 41 F. See temp chart. REPEAT. CDI - liquid eggs were placed on TPHC until end of breakfast, sliced cheese and tomatoes were cooled in blast chiller. NOTE: Improvement from last inspection noted and point deduction remain the same However, If violation is noted again during the next inspection Point deduction will increase. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in prep sink while not fully submerged. Some parts of chicken were above 41 F. See temp chart. CDI - chicken above 41 F was moved to WIC and frozen chicken was fully submerged. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food in WIF stored on the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple spatulas stored clean with damaged and rough food contact surfaces. Observed multiple damaged spiders for frying with loose wires. CDI - items were voluntarily discarded. |