| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed bottle of soda at prep table next to ready to eat food items. CDI: PIC relocated drink to bottom shelf of prep area. |
|
8
|
2
|
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 employee change tasks assisting a customer at the register and then to serving ready to eat food. CDI: EHS stopped employee, provided education and had him rewash hands. Wash hands when changing tasks. -2- |
|
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. - Observed grilled chicken, diced ham, cut tomatoes, and cheese above 41F. CDI- PIC voluntarily discarded diced tomatoes and quickly cooled all other items. NOTE: Point deduction has remind the same since improvement from last inspection has been noted and all equipment is functioning properly. However if the violation is noted again during the inspection full point will occur. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC). 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 -3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC). The food shall be discarded after the food has completed its hold time, if the food is in unmarked containers, or marked with a time that exceeds the hold time limit. -P - Observed 3 large containers pizza sauce not marked for hold time. PIC printed label for time not related to the sauce going on tphc. CDI- PIC voluntarily discarded the item. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed labeled first aid supply box above food prep sink. CDI- PIC removed item. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed several dented cans stored with for use cans of sauce. -REPEAT- CDI- PIC removed items. NOTE: Point deduction remains the same since improvement has been made. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing food while wearing watches and bracelets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored together still wet. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed shared dumpster doors open. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT- Observed food debris and food residue build up on floors and walls of hard to reach areas. The hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up. NOTE half point deduction occurs since violation is noted to be improved from last inspection. |