| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an opened employee canned drink stored in reach in portion of prep unit. CDI- drink voluntarily discarded, EHS discussed drink storage. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed objects in basin of handsink (specifically the handsink at the dish pit), blocking access. CDI- objects moved, access cleared. REPEAT.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in dish pit. CDI- PIC replaced soap. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with buildup on food contact surface. Observed a couple of metal containers with minor food debris buildup. CDI- can opener and dishes removed for cleaning. REPEAT. Note: last inspection referenced sticker residue on food contact surfaces, EHS noticed significant improvement in this area.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with minor black buildup, in need of cleaning. REPEAT. |
|
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 Observed portioned cups of blue cheese and ranch dressing on ice holding above 41F, see temperature chart. PIC stated these products typically only last 2 hours until containers need to be refilled, EHS suggested putting these products on TPHC, PIC agreed and will use time for this product moving forward. EHS provided PIC the TPHC template for these products. CDI- products placed on TPHC, form filled out, facility will use TPHC for these products moving forward.
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 . |
|
37
|
1
|
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 large white containers near dry storage room filled with salts/flours and sugars with no label. Observed seasoning containers at cook line with no label. REPEAT. |
|
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 wet wiping cloths on counter tops during inspection. REPEAT. Note: points de-escalated to 0, previous inspection references sanitizer buckets at 0ppm quat, sanitizer buckets were at proper concentration today. |
|
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 to-go boxes stored on the floor in dry storage area. PIC stated these were just delivered. |
|
49
|
0.50
|
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. Observed gaskets on meat walk in cooler with black buildup, in need of cleaning. Observed metal container inside grill drawers with food debris buildup on non food contact surfaces. REPEAT. |