| 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 Observed multiple food handlers wash hands and turn handles of faucet without paper towel barrier. CDI: EHS provided education and had handlers rewash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler not wash hands prior to donning gloves to wash strawberries. CDI: EHS stopped food handler and had them remove gloves and wash hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed box of strawberries stored above RTE foods and washed produce. CDI- PIC relocated unwashed produce to be with other unwashed produce and correct storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler leave cook line go to WIC, then WIC for produce touching both doors, and return to cook line with bag of mozzarella and use same gloves to portion out cheese. CDI: EHS stopped food handler, provided education on glove use and had him wash hands. 1.5- |
|
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 multiple foods in reach ins and prep units cold holding greater than 41 degrees. CDI: PIC placed foods in freezer to cool. -0- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lettuce, cooked pasta, and pesto without date marking. CDI- PIC voluntarily discarded items or labeled. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of blue liquid at mop station without label. CDI: PIC labeled container. -0- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods under water for a period of time that does not allow animal food above 41.0. Pf Observed calamari thawing under water with a temperature above 41.0. CDI: PIC directed food handler to place in cooling. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the facility. -REPEAT--1- |
|
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 Taylor farms bagged lettuce stored directly on the floor near prep area.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed wet utensils hung to dry above cut vegetables on prep table. -0- |
|
40
|
1
|
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. - Observed several employees preparing foods while wearing a bracelet or watch on the wrist. Food prep observed were in to go containers -REPEAT-
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several food handlers with long hair and/or beards without a proper head cover. Also observed employee preparing clean sliver ware with no head cover. -REPEAT- -1- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plates stored together and wet. -REPEAT- -.5- NOTE: Improvement noted from last inspection so point deduction remained the same. However if violation is noted again point deduction will increase. |
|
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 boxes of single-use items and single-service articles including spoons and soup bowels stored outside in shed structure directly on the floor. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed disposable glove tied to knob used at cook line under stove. Observed cardboard used to absorb water pooling at the bottom of prep unit. Observed cardboard used in WIC to absorb moisture under produce. -0- |
|
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. - REPEAT- Observed computers on cook line, cooking equipment, and bar area non food contact surfaces with food residue. Observed pasta, food residue, and build-up in reaching at cook line. Observed food debris in units not being used. Clean items as often as needed to prevent and reduce the build up. -REPEAT--1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid open on dumpster. Keep all doors closed. -0- |