| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
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 employee wash hands using no soap and scrubbing for less than 5 seconds before turning off water with bare hands and drying hands. CDI - Employee re-washed hands using soap and proper procedure.
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee begin to wash hands in dump sink. CDI - EHS directed employee to wash hands only in hand sink. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for use at hand sink near dish machine. Soap dispenser broken not pumping soap. CDI - PIC placed squirt bottle of soap at sink for use. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed butter piled high onto sheet pan which employee slid onto speed rack causing butter to come into contact with visibly unclean speed rack top handle. CDI - butter discarded. |
|
16
|
1.50
|
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 various bowls and plates stacked as clean at server area with dried food residue present. Observed can opener with dried buildup. CDI - items relocated to dish area for re-cleaning. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked sausage patties holding in pan in oven at 103f CDI - patties reheated to above 165f. |
|
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. Observed line reach in cooler with elevated ambient air temperature holding TCS foods above 41f including open canned pumpkin at 46, cooked sausage at 49, Canadian bacon at 50, and ham at 51f. CDI - All TCS items stored in unit overnight discarded. Items placed in the unit during prep relocated to alternate cold holding as they had been in unit less than 2 hours.
Observed raw shell eggs holding on ice across from grill as high as 50f. Ice level lower than product level. CDI - Ice level increased to effectively hold eggs at 41f or lower. |
|
23
|
1.50
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed multiple plates of prepared quiches in upright cooler with date marking that appeared expired 5/14. PIC discovered that items were frozen and thawed on earlier date, however, date marking was not updated when thawed and exact date unknown. CDI - PIC discarded. This has been noted by EHS during previous inspections. Re-training of staff on date marking procedures for items that are frozen and thawed is recommended. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed pans of portioned whipped butter with no time documented as required by written TPHC procedures. CDI - employee corrected to mark items placed out at opening at 6:30 am. EHS has noted on multiple health inspections that this procedure has not been followed as required. EHS recommends re-training staff on TPHC procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler with mechanical issue - pooling water inside and elevated ambient air temperature holding TCS foods above 41f. This cooler is integral to the operation at the line and must be repaired. Verification required within 10 days. Do not store TCS foods in this unit until it is repaired and holding foods at 41f or lower. |
|
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 rodent activity behind dumpster area. Contact PCO for service. |
|
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 in use buckets of sanitizer holding wiping cloths at less than 50ppm quat concentration. Solution replaced. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on several reach-in refrigerator units throughout kitchen in need of replacing. REPEAT. No point escalation as gaskets on order delayed due to supply chain issues. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter, grease, and food debris on ground around dumpster in enclosure and heavy buildup on exteriors of both dumpster and grease receptacle. Clean/remove debris to prevent pests. |