| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to demonstrate managerial control due to several priority items out of compliance during inspection. |
|
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 no employees with CFPM during today’s inspection. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P. Observed limited knowledge of employee health policy from PIC. EHS educated PIC about FBI diseases, reportable symptoms and exclusion policy and provided guidance to facility email on file. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and recontaminate with handles. EHS educated employee on how to properly handwash without recontaminating hands by utilizing a barrier such as paper towels. CDI - Employee re-washed hands and shut off handles with paper towel. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed several plastic containers stored as clean with stickers present. CDI - PIC took items to be re-washed, rinsed & sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hashbrowns at 135 F inside lowboy reach-in cooler Unit. PIC stated that the product was made 20 minutes prior to today’s inspection and then placed into unit. CDI - PIC relocated product to walk-in cooler for proper cooling. Points not escalated due to significant improvement made from previous inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. Observed hashbrowns cooling inside of lowboy reach-in unit. PIC stated that the item was prepared 20 minutes before EHS arrival. Also observed cream cheese cooling tightly covered inside walk-in cooler; product remained the same in temperature after 30 minutes. CDI - PIC took hashbrowns to walk-in cooler for rapid cooling and uncovered cream cheese for proper cooling. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2x sanitizer buckets reading 0 ppm Qac. CDI - Sanitizer remade at 200 ppm. |
|
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. Observed ice build up inside lowboy reach-in unit below hot holding station. Repairs needed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of all reach-in units, at flip top station and behind equipment at hot holding station. Recommend thorough and higher cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table. CDI - PIC removed item.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in cooler. - CDI - Items removed to designated area. |