| 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 PIC unable to provide food protection manager certificate during inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(B) Handsinks may only be used for handwashing.-Pf. Observed employee rinsing wiping cloth in hand sink near breading table. CDI - EHS directed employee to rinse cloth in alternate sink. Hand sinks may only be used for washing hands. Do not use for other purposes. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed head of unwashed lettuce wrapped in plastic from distributor laying inside of pan of washed/cut ready to eat lettuce in flip top unit at prep line. Observed pan of sliced tomatoes sitting inside of another pan of sliced tomatoes with unclean bottom of pan in direct contact with the food. CDI - wrapped lettuce and pan of tomatoes removed and potentially contaminated food items discarded. |
|
22
|
3
|
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 sliced american and provolone cheeses overfilled in pan on flip top holding above 41f. Observed pan of sliced tomatoes sitting on top of another pan not down into cold holding on flip top holding above 41f. Observed pans of house made tartar sauce along with other potentially TCS sauces holding at room temperature with food temperatures above 41f at line area. CDI - tomatoes discarded, cheese removed to WIC to chill back to 41f, portion cups of tartar sauce and other sauces placed on TPHC. Do not overfill flip top units or allow TCS foods to sit out of cooling zone of flip top unit. TPHC procedures provided and completed during inspection today for portion cups of TCS sauces. Do not allow TCS foods to sit at room temperature without using TPHC procedures. REPEAT - full 3 point deduction again taken this inspection. No escalation today as all mechanical refrigeration units operating within proper temperature range. |
|
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 pans of portion cups of house made tartar sauce with date marking 2/15 expired in reach in cooler. PIC noted the pans may be incorrectly dated as new batch of sauce was made but date mark may not have been changed. CDI - discarded.
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 various prepared or opened commercially prepared food items including hot dogs, boiled eggs, feta cheese, house made slaw, potato salad, and more with no date marking in flip top unit. CDI - date marks applied as bulk containers of products available in either the WIC or in the reach in cooler. When filling working containers from bulk containers, the date from the bulk container must be placed on each working container and follow the food through disposition. Only foods that are opened or prepared and discarded within 24 hours do not require date marking. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of blue chemical PIC identified as degreaser with no identification and spray bottle of clear liquid identified as sanitizer with no labeling. CDI - bottles labeled
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed package of Zyrtec and container of ibuprofen stored mixed with restaurant food at breading table and above food at line area. CDI- medications removed from food prep area. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in various placed in back of house. Contact PCO for service. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee preparing food at line with no hair restraint and employee handling both raw and cooked food at fryer wearing bracelets on both wrists. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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. Observed bulk ice scoop stored laying unprotected directly on side/top of bulk ice machine with visible buildup. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 multiple cases of single service food packaging items stored directly on floor in dining area which is currently in use for dry storage. Store at least 6 inches off of floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages stored mixed with restaurant items in various refrigeration units. Observed personal cell phone laying on prep table top near line area. |