| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on prep table. CDI - drink was removed from prep area during inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands then use bare hands to turn off faucet. A barrier should be used to turn off the faucet to prevent recontamination of hands. PIC was reminded to educate employees on correct hand washing technique.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A hand washing sink may not be used for purposes other than handwashing Pf. Observed food employee use hand sink at coffee bar to rinse coffee pot. REPEAT. CDI - PIC was reminded that hand sinks are for hand washing only. |
|
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 sausage patty and eggs hot holding below 135 F in ambient air on top of oven. CDI - food was placed back into oven to rapidly reheat to 165 F. EHS strongly recommends placing items on time that will not fit in small hot holding oven. EHS provided PIC with TPHC written procedures form.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items cold held above 41 F. See temp chart. PIC voluntarily discarded all items holding above 41F due to being stored in unit overnight. - VR - VR required to ensure unit has been repaired. - NOTE: Risk control plan (RCP) will be implemented for ongoing cold holding violations. RCP will be signed by both parties at verification visit.
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 . |
|
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 container of pesto in prep top datemarked 11/30-12/6. PIC believed pesto was prepped on 1/30 and stated label should indicate 1/30-2/6, however this would allow for 8 days. Do not hold items more than 7 days from day of prep. Also observed separate container of tomato pesto dated 1/16 and a container of tuna salad lacking a date mark label. PIC stated food was prepared and frozen on 1/16 and pulled from freezer yesterday. Ensure frozen items have a thaw date included on date mark label to ensure food is only held for 7 days. CDI - PIC voluntarily discarded pesto and tuna salad.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottle of pink chemical. PIC stated chemical is disinfectant. - CDI - PIC labeled spray bottle. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 unlabeled spray bottle holding liquid eggs in reach in. REPEAT. CDI - bottle was labeled. Points not escalated due to improvement. |
|
39
|
0
|
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 bottle of cooking oil stored directly on floor in between prep tables. CDI - oil was moved to shelf. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth at coffee counter hanging on cabinet handle. Observed sanitizer bucket with quat concentration of 50ppm. CDI - Cloth was placed in sanitizer bucket and improperly concentrated sanitizer was emptied and refilled to 200ppm quat. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados at flip top with stickers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
Yes |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed knife at flip top with chipping blue paint on blade . CDI - PIC voluntarily discarded. |
|
49
|
1
|
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. - Observed buildup of food residue on interior of refrigeration units and in between refrigerations units as well as heavy buildup of dust of pot lids that were hanging above prep table. Clean and increasing cleaning frequency to prevent buildup. |
|
55
|
0.50
|
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 facility in need of general cleaning. Observed debris on floor and in between food equipment. |
|
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 portable music speaker on prep table. |