| 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 Observed PIC without certification. -1- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without paper towels. CDI-PIC provided paper towels at handsink. -1- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed rice cakes (balls) packaged without a time of discard on package per written procedure. Rice cakes placed on TPHC at 11:00-11:20A. Observed no time stamp on small bowls of rice in small hot unit near meat slicer. Per PIC, food placed on TPHC at 11A. Food still available for purchase at 4:30P. CDI - PIC voluntarily discarded. -1.5- |
|
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 cooked hard boiled eggs, removed from shell and cooling on bottom shelf on small table near RI cooler in kitchen at 84F. Per PIC, these were cooked this morning around 11A. Observed krab sticks cooling in flip top above cooling grid at .09 degrees per minute and cooked beef cooling at .07 degrees per minute. Item should be cooling at least at .12 degrees per minute. CDI - PIC voluntarily discarded and EHS reminded PIC about proper cooling methods. -.5- |
|
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 flying insect in establishment. Per PIC, facility is under pest control service once a month. Keep premises free of pests. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 out of packaging meat trays stored directly on prep table with soda and other personal items stored. Keep in a clean dry location. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed standing water in walk in cooler on floor near walk in freezer. Observed loose floor panels in walk in cooler. Seal floor and determine cause of standing water. REPEAT -1- |
|
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 heavy buildup on back sides of cooking equipment, on outsides of food storage containers, on insides of prep coolers on gasket areas, on inside of storage unit at cook line and on low shelving around meat processing area of kitchen. Clean often enough to prevent buildup. REPEAT -1- |
|
55
|
0
|
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. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine with water damage. Replace these with nonabsorbent ceiling tiles. -0-
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 buildup on ceiling and floor in kitchen. Clean often enough to prevent buildup. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy buildup inside both mechanical exhaust fan in kitchen and inside HVAC vent that missing covers over prep unit at cook line. Clean often enough to prevent buildup. -.5-
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened soda stored on prep table used for cutting meat. Move to employee storage area. |