| 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 - PIC unable to provide documentation of employee health policy. - CDI - EHS provided employee health policy form and educational poster (both in English and Spanish) to PIC. Train all employees on policy. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee wash hands and turn off faucet with wet hands. Use a paper towel to dry hands and then turn off faucet with paper towel. - CDI - EHS educated employee and PIC on proper handwashing procedure. Employee washed hands properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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. - REPEAT - Observed chicken taco kits holding above 41F in grab-n-go case near entrance/exit of store (see temperature chart). Taco kits observed stacked 4 high in display unit. - CDI - PIC moved all taco kits to walk-in cooler to quickly cool. EHS does not recommend stacking products in this unit. - NOTE: EHS elected to not increase point deduction due to overall improvement in cold holding. Full point deduction will occur at next inspection if repeat violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed containers of bbq, steak, meatballs, and a ham chub without a date mark label. PIC unaware of when items were opened/cooked. - CDI - PIC voluntarily discarded all items lacking a date mark label.
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 one bologna chub and one turkey chub dated 7/14 and 7/18, respectively. Both chubs held beyond allowed 7 day window. - CDI - PIC voluntarily discarded both chubs. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple containers of spices not labeled. - CDI - PIC labeled all spice containers. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed pizza cutter in pizza area stored between cutting board and prep table. Do not store utensils in this area. - CDI - PIC moved pizza cutter to 3 compartment sink to be washed, rinsed, and sanitized. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the blast chiller and one deli meat slicer to be broken. Repair, replace, or remove equipment from facility. |
|
49
|
0.50
|
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 food debris and residue inside of hot holding cabinet and prep unit in pizza area. Clean and maintain clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee beverage stored on a prep table. Designate an area for employees’ belongings that is away from food and food contact surfaces. - CDI - PIC discarded beverage. |