| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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 Observed no CFPM in establishment during inspection. -1 point- |
|
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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee using bare hands to peel hard boiled eggs for the salad bar. The employee peeled the eggs and placed peeled eggs into a container using their bare hands. CDI - Employee was stopped, asked to wash hands, and put on gloves to handle food. Affected food was discarded. -2 points- |
|
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 or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed mechanical dishwashing machine with a chlorine sanitizer concentration of 0ppm. It was determined that chlorine sanitizer container was empty. PIC replaced sanitizer container but was unable to achieve a chlorine sanitizer concentration of at least 50ppm in dish machine. Machine was taken out of service and PIC is switching service to single use cups and utensils. A verification is scheduled for October 14th, 2022 to determine if dish machine has been repaired. -1.5 points- |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed chili being reheated for hot holding reheated to a temperature of 106F. CDI - Employee was instructed to return chili to oven and reheat to 135F or greater. -0 points- |
|
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 mac and cheese, chicken, hamburger, and turkey in walk in cooler holding at temperatures between 47F and 51F. Ambient temperatures in walk in cooler were 39F. PIC stated that items may have been left out of cooler for too long during reheating and returned or employees may have left walk in cooler door open too long. CDI - PIC has been advised to hold food under refrigeration until the time of reheating and to maintain door closed. All items were discarded. -1.5 points- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed numerous tightly wrapped and covered items cooling in walk in coolers. CDI - All items were unwrapped to allow cold air to circulate in and around food product. -REPEAT- -1 point- |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
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 wearing bracelets and wrist watches while preparing food.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish peeling hard boiled eggs without wearing gloves. CDI - Employee was instructed to put on and wear gloves while working with food. -REPEAT- -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips for testing chlorine sanitizer concentration at three compartment sink. A verification is scheduled for 10/14/2022 to determine if establishment is in compliance. -0.5 points- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with heavy food debris and food residues. A handwashing sink is for handwashing only. -0 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed heavy grease and food build up around floor drains in three compartment sink area. Recommend higher frequency and more thorough cleaning. -0 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no lighting in walk in freezer. Provide appropriate lighting in all cold holding equipment. -0 points- |