| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at prep area hand wash sink. CDI - PIC restocked paper towels in dispenser. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed dicer that wasn’t used today with build up left attached. A more thorough cleaning is necessary to remove build up and debris left attached from past uses. CDI- PIC cleaned slicer during the inspection. |
|
22
|
1.50
|
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 tomatoes, ham, veggies and eggs being held on ice and above 41F in omelette prep station. Items were being incorrectly held on ice. CDI- EHS showed employee the proper way to keep items on ice. Ice should be level with the food in the container it is cooling. EHS also advised employee to watch ice, when levels start to decrease it is time to drain and add more ice. Items on line will be discarded at 10:30 (4 hr TPHC).
Observed cut melons in the salad cold drawers above 41F. CDI - Items were discarded - 1.5 - |
|
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 cooked wings in Meat WIC without a date. PIC stated they had been prepped 2 days ago. Observed open milk container at server reach in cooler without date. CDI- wings were correctly date marked and milk was discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed thawed salmon in sealed ROP package in Meat WIC. CDI - ROP seal was broken on thawed items. - 0.5 - |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
observed bulk container of white substances, possibly flour without labels attached. Ensure that foods placed in secondary containers are properly labeled with the common name of its contents. - 2 - REPEAT |
|
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 fruit flies in dry storage and dish washing area. Increase pest control to prevent insect accumulation. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 boxes on floor of outside walk-in freezer. CDI - Boxes were placed on shelf by PIC. |
|
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 wet pans and metal bowls stacked and stored on shelving. Allow to air dry before stacking. - 0.5 - REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed max/min plate thermometer not functional. PIC stated the battery may be dead. A VR will be conducted within 10 days to verify functional max/min thermometer. - 0.5 - |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep area handwash sink hot water faucet and server station handwash sink with a “Do Not Use” sign. Repair plumbing. Servers have handwash sink available inside kitchen area. - 1 - REPEAT |