| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - Observed employee health policy state sore throat and fever separately. The symptoms are listed with other COVID like symptoms. The symptoms should read sore throat with fever. CDI - Provided facility with approved policy but will return to verify internal policy is updated. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -P'F - Observed one food employee rinse hands at prep sink. CDI - employee washed hands properly at hand sink. All other observed handwashing was in compliance. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee placing bread on grill with bare hands. CDI - Bread was heated to reach a temperature of 178F. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at hand sink in dish room. CDI - Paper towels were refilled. All other sinks properly stocked. |
|
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 stuffing mixture stored below the raw pork chops. CDI - items moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dish washing employee enter the cook line with soiled gloves. Gloves must be removed and hand washed when changing task. CDI - Employee removed gloves and washed hands. |
|
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 slicer, can opener, and potato spinner visibly soiled. Observed several plates soiled with food debris throughout the facility. Maintain dishes in areas that won’t be contaminated by food. CDI - PIC sent all equipment to be washed, rinsed and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed minor build up in the ice machine. Clean as often as necessary. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Repeat - Observed six Mac and cheese containers reading 42-44F in the center prepared on 5/19/22. CDI - Mac and Cheese discarded. |
|
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 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 stewed apples reading 120-130F. CDI - Apples discarded and replaced with new. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 .
Repeat - Observed Mac and cheese containers covered and stacked in a manner where cooling was not accomplished. Stirring and uncovering will allow for food to properly cool. CDI - Product discarded. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two food employees with no beard guards. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed one utensils stored in water at 108F. |
|
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 reach in freezer near handsink with severe ice build up. Repair/Replace. |
|
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 detailed cleaning needed on the exterior of equipment, inside the cooler drawers, inside reach in units of the cook line, and shelving. Clean as often as necessary to prevent build up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed hoses used for rinsing dishes connected to a vacuum breaker. Due to hose remaining on at all times, a backflow prevention device rated for continuous pressure should be used. CDI - PIC turned off water to hoses. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. Keep closed at all times.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed cardboard boxes and other items on the ground in the back area. Clean as often as necessary. Observed smaller trash cans inverted in a way to allow for water collection. Tip trash cans to prevent harborage of flies. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed floor damage in the biscuit and hot items area. Repair floors to prevent puddles from building up. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee beverage stored overhead in reach in cooler. CDI - discarded |