| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. - PIC whom walked with EHS during the inspection and identified as the person in charge was unable to provide documentation of being certified in a food protection managers course. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee handle raw fish with a gloved hand. Discarded the glove and don new gloves in attempt to prep RTE foods without properly washing hands. Prior to cross contamination EHS instructed employee to wash hands. CDI- Education was provided on when to wash hands and EHS observed employee properly washing hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed back dish washing handsink and back prep area hand sink both blocked. One with a large yellow trash can and one large black rolling cart. CDI- PIC removed items. |
|
15
|
0
|
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 raw ribs being thawed in a 2 comp prep sink splashing into cooked RTE pasta. CDI- PIC voluntarily discarded the pasta.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed bar items not in use and not protected. CDI- PIC covered items. |
|
16
|
3
|
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- REPEAT- Observed vegetable slicer, several knives and several stacks of metal pans with food debris or other sticker debris on them. CDI- PIC moved all items to dish pit area to properly clean prior to next use. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw shrimp cooked to 119F-125F, item was placed on prep top to be prepared for salads. CDI- PIC had employee cook items to 165F. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw ribs thawing in prep sink in cool water. CDI- PIC drained water and left cool water running over items. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with beards without a proper beard guard. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
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 high temp dish machine in facility. PIC was unable to proved a max temp measuring device. A VR will occur within 10 days to ensure facility obtains high temp measuring device for high temp dish machine sanitizing. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of floors and walls in need of cleaning due to food debris and dirt debris. Hard to reach areas are underneath and behind equipment. Areas should be cleaned as often as needed to prevent and reduce build up. |