| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed hand sink near office without soap at beginning of inspection. - CDI - PIC replaced soap. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed green beans in bottom of left deli prep unit and chicken sausage gravy in hot hold box not covered. - CDI - PIC covered both items. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed employee use thermometer to temp gravy without cleaning and sanitizing thermometer before using it. - CDI - EHS discussed proper thermometer cleaning procedure with PIC and employee. Employee cleaned thermometer before storing it. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
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. - REPEAT - Observed chicken sausage gravy in hot box holding below 135F (see temperature chart). - CDI - PIC removed gravy from hot box and reheated to above 165F on stove (see temperature chart). EHS believes gravy was not hot holding properly due to not being covered. Keep all items covered while in hot holding unit. - NOTE: Point deduction reduced to half due to improvement noted in facility.
Observed potatoes on expo line not under temperature control but not following written procedures for TPHC. - CDI - EHS provided TPHC form to PIC. |
|
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 sausage and chorizo holding above 41F in top of left deli prep unit (see temperature chart). EHS believes containers are being filled too high to maintain proper temperatures. - CDI - PIC separated sausage and chorizo into two containers each and moved items to walk in cooler to rapidly cool.
Observed mac and cheese in walk in cooler at 51F from cooling overnight. - CDI - PIC voluntarily discarded mac and cheese.
Observed sliced cantaloupe and honeydew melon in plastic bags holding above 41F. EHS discussed with PIC cooling fruit on tray before wrapping in plastic bags. - CDI - PIC divided fruit into two containers and moved to WIC to rapidly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 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 chicken stored in top of left deli prep unit dated 6/10. - CDI - PIC voluntarily discarded chicken. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee wash a knife in 3 compartment sink with wash bay water temping at 102F. Detergent used did not have another temperature requirement listed. - CDI - Employee emptied bay and refilled with water at proper temperature. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leaking pipe underneath 3 compartment sink and leaking spray nozzle at 3 compartment sink. Repair all leaks. |
|
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 water damaged ceiling tiles in downstairs prep kitchen. Replace all water damaged ceiling tiles. |