| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 1x employee wash hands and recontaminate on faucet handles. CDI - EHS educated and hands re-washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT: 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the hand wash sink in one of the two employee toilets. PIC stated that hand wash sign had been posted but fell off. CDI - Hand wash sign posted in rest room.***No escalation in points due to notable improvement. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over raw duck inside walk-in cooler II. CDI - EHS educated and PIC re-arranged product storage order. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135 F to 41 F. - P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 1x container of beef cooling since 3/30/22 at 46°F. CDI - PIC voluntarily discarded products.***Points scaled back due to notable improvement since previous inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several containers of TCS foods > 41°F. Refer to temperature chart for details. Several products were prepped and placed into cold holding and 1x product at > 41°F in lowboy reach-in unit I since previous day. CDI - PIC discarded food from 3/30/22 and all others taken to walk-in freezer to cool to < 41°F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 1x opened container of liquid egg whites with out date marking. Product first use confirmed to be 3/30. CDI - Container date marked.
REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety Observed pesto and sautéed onions past 7 day requirement (3/22-3/28). CDI - PIC voluntarily discarded products. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed tightly covered containers of sliced tomatoes and cut lettuce cooling inside reach-in unit II. Refer to temperature log. Items were cooling for about 45 minutes. CDI - EHS educated; products separated into sheet pans and relocated to walk-in freezer to cool down to < 41°F. |
|
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 1x box of food on flooring inside walk-in freezer II. CDI - PIC relocated to shelving.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented canned tuna stored on dry goods shelving unit. CDI - PIC voluntarily discarded products. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x damp cloth at bar. CDI - Cloth removed. |
|
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 1x knife stored between crevice of prep unit and prep table. CDI - EHS educated and utensil removed to dish pit to be W/R/S. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed 1x squeeze bottle and several silicone spatulas with cracks, pits and slightly melted. CDI - PIC discarded utensils.
4-501.11 Maintain equipment in good repair. Observed door and door handle of lowboy reach-in unit needing repairs. Facility has contacted a technician who came to assess the unit; repairs pending. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cleaning needed on flooring inside walk-in freezer I. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on and with retail items on shelving unit. CDI - Item taken to designated employee area. |