| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - PIC could not produce certified food protection manager certification. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Paper towels missing at handwash sink near biscuit station upon arrival. Keep stocked at all times. CDI - PIC provided paper towels. |
|
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 mac and cheese thawing in prep sink while raw chicken was being prepped on the drainboard of the same prep sink. Raw meats and ready to eat foods must be separated during storage, preparation, holding, and display. CDI - EHS educated PIC and employee on need to keep the two separate. Mac and cheese was removed from sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Quat sanitizer registering around 100ppm in the basin but at or above 200ppm right out of the spray nozzle. EHS believes the mechanism is not pulling enough sanitizer to maintain required concentrations (200-400ppm) within the basin. PIC called Ecolab and put in an emergency work order. VR - Verification required within 3 days. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Several items (mac and cheese, rice, pork chops, eggs, chicken, grits) missing sticker to indicate when the food should be discarded. CDI - Items discarded. VR - verification required within 10 days to ensure stickers are being properly used. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Glass & multisurface cleaner stored directly beside tea and soda dispensers as well as above single service articles. CDI - EHS educated PIC on proper areas to store chemicals. PIC moved chemical to rack next to handwash sink. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed mac and cheese thawing in prep sink by sitting in stagnant water which is an improper thawing method. CDI - EHS educated PIC on proper thawing methods (such as using running water over the item instead of sitting in stagnant water). PIC turned water on. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Reach in cooler near drive thru window missing thermometer. CDI - PIC provided thermometer. |
|
37
|
1
|
Food properly labeled: original container |
No |
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 fry seasoning shakers unlabeled as well as squeeze bottles of mayo. Requires labels. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Ice scoop stored in ice such that the handle directly touched the ice. Store ice scoop handle up if stored in ice to prevent contamination. CDI - PIC adjusted ice scoop so that it was stored handle up. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - REPEAT - Quat test strips missing to test strength of sanitizer in 3 compartment sink. CDI - Manager from another store brought quat test strips. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. - Buildup observed in bottom of reach in freezer and along shelving near fryers. Increase cleaning frequency to prevent buildup. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed waste on the ground around the dumpster. Keep area clean to avoid rodent and insect harborage.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open on both sides. Keep doors closed. |