| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee preparing bagel for an order, going to cash register and handling cash, switching gloves without a handwash. CDI- PIC intervened, instructed employee to wash hands before donning gloves when switching tasks. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 hash browns holding above 41F, see temperature chart. PIC stated that these were cooked this morning, placed into cold holding unit to cool for later. CDI- hash browns moved to walk in cooler to finish cooling. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed facility using a degreaser bottle to store water for misting bagels. CDI- bottle emptied and discarded during inspection. |
|
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 . Observed 2x pans of hash browns in cooling process in reach in unit. PIC stated they were just cooked off within the last hour, placed into unit to cool with lids covered. CDI- products brought to walk in cooler, lids removed for proper cooling. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets testing below 50ppm quat sanitizer when tested. PIC stated buckets were filled in morning, typically changed every couple of hours. CDI- buckets refilled to proper concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep units with deep grooves and chips coming off edges. Resurface or replace. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 shelving in walk in cooler with buildup, in need of cleaning. Observed tops of cold holding prep units with bagel poppy seed residue, in need of cleaning. Observed gaskets on prep unit needing minor cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed dust buildup on walls near dry storage area. Observed walls in need of cleaning near cold holding prep unit. Observed general cleaning needed on floors near bagel area. REPEAT. Note: points de-escalated due to improvement, facility has re-grouted floors since last inspection and has improved cleanliness of floors/walls/ceilings. |