| 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 CFPM during today’s inspection. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods registering > 41 F inside prep unit, lowboy and reach-in unit. Several foods were from yesterday’s services. Upon further investigation, it was discovered that the cold drawer reach-in units are unable to maintain temperatures < 41 F. CDI - All products from previous day voluntarily discarded. Remaining items relocated to walk-in cooler for rapid cooling to < 41 F. Facility will discontinue use of cold drawer until repairs made.***3-DAY VERIFICATION REQUIRED. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed anchovies (9/13), ham (9/22), diced ham dated as 9/29 (from same 9/22 portion), pizza sauce (9/26) and ground beef (9/26) inside reach-in and lowboy units. CDI - EHS educated and products voluntarily discarded. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed unlabeled spray bottle containing a chemical agent, stored above single service trays. Confirmed as Cl sanitizer. CDI - Product labeled and relocated to chemical storage area.
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed spray bottle containing sanitizer at exceedingly high concentrations (registering > 200 ppm Cl). CDI - PIC discarded product. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored/wedged underneath prep unit cutting board. CDI - Utensil relocated to 3-compartment sink. |
|
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 thorough cleaning needed on upright reach-in freezer door, inside cold drawer and on it’s seal/gaskets and heavy greasy build-up at hood system. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 hood system, cold drawer reach-in unit vents and floor in between x2 fryers with heavy food debris/build-up and in need of cleaning. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored inside lowboy unit co-mingling with retail foods and personal foods co-mingling with retail goods on dry storage rack and inside walk-in cooler. |