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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy and posted reportable illnesses flyers with only 5 reportable illnesses. CDI - EHS provided copy of updated 2017 food code compliant health policy material with 6 reportable illnesses. 0 point deduction |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple employees not wash hands before donning gloves to prepare food at front line area after performing cleaning duties, rinsing soiled wiping cloths, working cash register area, and more. CDI - EHS directed multiple employees to wash hands and don clean gloves. PIC also directed employees to wash hands.
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 employees wash hands and then use freshly cleaned hands to turn off unclean water faucets of hand sink without use of a barrier before returning to prepare food at front line. CDI - EHS coached employees to use paper towel to turn off faucets. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple empty boxes from delivery directly in front of only hand sink blocking access at beginning of inspection. Observed broom and dust pan propped in front of basin of hand sink. CDI - boxes removed by PIC, cleaning tools removed by EHS. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. |
|
22
|
3
|
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 WIC holding TCS foods above 41f including deli meat at 44, cream cheese at 44, shredded cheese at 44. Ambient air temperature lowest identified at 43.7f. PIC conducted temperature check at opening and verified items were at 40f at 8 am. CDI - All TCS foods relocated to alternate cooler until cooler has been repaired and verified to be holding foods at 41f or lower. REPEAT - full 3 point deduction |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 shredded has browns cooling at room temperature in back prep area while in the danger zone and open almond milk cooling in front line service unit which is in active use. CDI - has browns relocated to cooler and almond milk relocated to alternate cooler that is not in heavy use to continue cooling. Do not allow TCS foods to cool at room temperature once in the danger zone. Use active cooling methods to ensure the food cools from 135-70 within 2 hours and then to 41 within an additional 4. Do not cool food in service units at at are in use with frequent opening/closing.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed WIC with lowest ambient air temperature found to be 43.7 holding TCS foods up to 44f. This cooler has been noted as out of temperature compliance on multiple repeat inspections. Repair to ensure foods are held at 41f or lower. Verification required within 10 days. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various line employees working with food wearing beaded and/or rubber bracelets on wrists above food handler gloves. Remove watches and jewelry from wrist when working with food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at beverage station in sanitizer solution at less than 50ppm quat. Observed soiled wet wiping cloths rinsed and repeatedly used without placing into sanitizer solution. |
|
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 reach in cooler with split gasket and WIC with damaged door gasket and other mechanical issue leading to elevated air temperatures. Repair. No point escalation as previously noted repair issue completed. |
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