| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection -Pf Observed PIC w/ food safety class certificate, but numerous priority violations; no active managerial control observed |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated. -P Observed line prep cook use uncleaned/not sanitized thermometer to check final cook temp. CDI: EHS provided education and food was still on the grill and cooked beyond 165F for safety. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letters of guarantee from supplier, Cisco, on site. CDI: PC placed to Cisco rep. who emailed letter during inspection. |
|
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 Observed raw fish stored on top of sangria; CDI: fish removed (no observable sign of contamination observed); Observed unwashed tomatoes stored above numerous ready-to-eat items; CDI: tomatoes relocated to below these items
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of pre-made quat sanitizer at 0 ppm concentration (was purchased a couple months ago according to PIC - may be ineffective due to age of product); CDI: EHS educated & assisted in making chlorine sanitizer at 100 ppm. Sanitizer was not being actively employed to sanitize during inspection, therefore 0 points assessed.
For more information please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked chicken & vegetables stored below cook line at temperatures <135F; CDI: items voluntarily discarded. |
|
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 Observed all items in large prep/flip top unit >41F; CDI: all items voluntarily discarded except cooked chicken which was cooled to 41F in walk-in (product was placed in the unit <4hours prior to inspection)
For more information please visit: http://meck.co/FoodSafety |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous items prepared on 04/24 which were not date labeled; CDI: EHS allowed PIC to label these products because of the certainty of prep date
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 Observed sauce kept past 7-day date label; CDI: items voluntarily discarded; however compliance visit will be made to ensure long-term compliance is achieved.
Repeat violation
For more information on date marking please visit: http://meck.co/FoodSafety |
|
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 sanitizer with no label (at wait station used for cleaning tables); CDI; item labeled correctly
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medications stored above food prep line and various chemicals in back storage room stored in same container with foods; CDI: all items removed and stored away from foods |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish (PIC stated fish had been thawed under running water) that had not been removed from packaging; CDI: EHS provided education and fish removed from packaging |
|
37
|
0
|
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 numerous containers of spices, oatmeal, flour without labels. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
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 food on the floor in walk-in and cans of tomato soup on the ground at outside storage* area. CDI: Items relocated properly. Repeat.
*see also comments regarding unapproved outside storage area |
|
40
|
0.50
|
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 food prep personnel with jewelry on wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep personnel with no hair restraints while preparing food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored as clean, tightly stacked
4-903.11 (A) Store cleaned equipment, utensils, linens 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 food debris/splash on clean plates at prep line; observed utensils and miscellaneous items stored in containers in need of cleaning |
|
45
|
0.50
|
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 single service article stored in an unapproved outside storage area* exposed to environmental contamination.
*See also more information regarding unapproved outside storage area in general comments section |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (D) Smooth and easily cleanable, Observed rusted bolts in ice machine; must replace w/ corrosion resistant items; also, caulking and other seaming material around sinks must be smooth/easily cleanable and constructed of corrosion-resistant materials |
|
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 Observed pre-made quat sanitizer in bottle, but no test kit for this type of sanitizer. CDI; Quat discarded and EHS & PIC correctly made chlorine sanitizer (test strips were available). |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed build up of grease and food debris on surfaces such as storage containers, cooking equipment, under and around fryer and prep area in need of cleaning |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Install backflow or back siphonage prevention device between hose and faucet when allowing continual water flow/pressure w/ pistol grip hose nozzle. -P Observed this scenario as described; CDI: EHS turned water off and provided education; compliance visit will be conducted to ensure back flow prevention device is installed and or hose removed/water turned off - long term compliance achieved |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring and vent covers in need of cleaning particularly under equipment and in dry storage rooms. |