| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
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 bottled employee drinks stored on food prep table, directly adjacent to deli slicer. Observed drinks stored next to clean dishes on bottom shelf near prep area.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employees using water bottles, EHS explained that drinks in a cup with a lid and a straw will prevent contamination of employees hands when handling.. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee washing hands at hand sink, did not turn off faucet with barrier. Observed employees cutting vegetables, paused and opened/entered walk in cooler, came back to cutting board and began cutting without changing gloves or washing hands. CDI- EHS intervened, gloves changed and hands properly washed, EHS observed consistent handwashing for remainder of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed sheet trays of raw bacon stored directly above a box of cut apples in the walk in cooler. PIC stated these apples were brown, facility was not planning on using this box and that is why it is below bacon. CDI- box discarded during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use dish machine registering at 0ppm chlorine sanitizer when tested. PIC attempted to prime machine, unable to get reading after priming. CDI- ecolab tech arrived during inspection, machine testing at 50-100ppm chlorine sanitizer by end of inspection. |
|
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 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 a couple of TCS products holding above 41F during inspection, see temperature chart (products held on ice). EHS found that ice had melted, was not covering entire outside of container to maintain temperature. EHS discussed these products with PIC and employees, decided to add these products to TPHC procedure moving forward. CDI- TPHC procedure edited during inspection, EHS provided new TPHC form, times placed on products, EHS and PIC discussed TPHC with employees. Facility has a TPHC white board and log sheet for hollandaise. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed improper cooling methods during inspection. Observed facility cooling tuna salad in portioned plastic containers, thickly packed into containers with lids secured. Observed a sheet tray of grilled onions that remained on speed rack for 1.5 hours before EHS had PIC move product into walk in cooler. Observed black beans cooling in container on top of oven for about an hour before PIC decided to reheat and hot hold product. EHS observed baked veggies cooling on speed rack in room temperature air for about 1.5 hours. CDI- EHS intervened and changed cooling methods during inspection. All products properly cooled after methods changed, EHS discussed proper cooling methods with PIC and employees. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a package of frozen chorizo thawing on sheet tray in room temperaure ambient air. CDI- package moved to walk in cooler, EHS discussed proper thawing. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees with wrist jewelry or wrist watches while preparing food. |
|
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 sanitizer buckets testing at 50ppm quat sanitizer during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of plastic containers wet stacked on clean dish shelving. |
|
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 gasket on walk in cooler and walk in cooler fan vent with black buildup, in need of cleaning. REPEAT. Note: points deescalated, facility has renovated and deep cleaned most areas, just needs additional cleaning in this area. |