| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food employee crack and scramble raw shell eggs then use same gloves to handle clean plates. CDI, employee removed gloves and washed hands. |
|
9
|
2
|
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 employee touch RTE toast with bare hands. CDI, toast voluntarily discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide hand soap for handwashing at each handsink. -Pf - Observed dish detergent but not hand soap provided at handwashing sink entrance to kitchen. CDI, hand soap provided. |
|
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 mix prepared with raw shell egg according to staff stored above RTE foods in walk in cooler. CDI, eggs relocated for proper storage.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee handle raw eggs with gloves then use same gloves and proceed to handle clean plates without removing their gloves and washing hands. CDI employee removed gloves and washed hands. |
|
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 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 containaer of beef cold held at 43 degrees F and cut tomatoe overstacked and double panned in flip top prep cooler at 54 degrees F. CDI, foods voluntarily discarded by PIC. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC used for shell eggs but time not identified and procedures not followed. CDI, eggs labeled during inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed ribeye on breakfast menu not identified with asterisk that operator stated could be cooked to order. PIC stated menu's were changed and may have been missed. CDI, menus corrected during inspection. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meat thawing at ambient room temperature in kitchen. CDI, facility corrected by using running water method at below 70 degrees F. |
|
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 some damaged floor tile and baseboard tile throughout kitchen and front wait line. Repeat. |