| 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 with CFPM during today’s inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-cotnaminate on faucet handles. CDI - EHS intervened, educated and hands re-washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee fill up plastic cup with water for steamwell at hand sink. CDI - EHS educated water discarded. Employee filled up cup at prep sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed utensils soiled with tomato debris stored as clean on wall mount. CDI - Utensils relocated to 3-compartment sink for proper W/R/S.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build-up on ice machine catch plate. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed meat balls not achieve proper re-heating to 135 F. Product taken out and had been heating up since 9:00 am. See temperature chart. CDI - Product voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods > 41 F inside reach-in units. Refer to temperature log for details. Several foods were kept inside since previous day and others were place into refrigeration 30 minutes before inspection. CDI - Products from previous day voluntarily discarded, all others uncovered and relocated to upright reach-in freezer. Product temperatures began to decrease towards < 41 F during inspection. |
|
28
|
0
|
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. Observed Comet Cleaner & Bleach spray bottle stored on prep counter with spray nozzle facing above condiments.***No physical evidence of contamination observed. CDI - Bottle removed. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 tightly covered container of sliced tomatoes and multiple closed portioned bags of turkey, ham and roast beef cooling inside reach-in units. Refer to temperature chart. PIC confirmed that several foods with date marking were prepped the day prior. CDI - Products from 9/14 voluntarily discarded while all others uncovered and relocated to upright reach-in freezer. EHS observed temperatures began to drop towards < 41 during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottle pack and boxes of soft drink syrup stored on the floor in back kitchen and next to beverage refrigeration unit. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraint during today’s inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on slicer. CDI - Cloth removed. |
|
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 boxes of single service take out containers and small bowl lids stored on the floor in back of kitchen and inside storage closet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed gasket detaching from its seal at upright reach-in freezer. Repairs needed. |