| 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 No employee present with active ANSI food protection manager certification. At least 1 employee shall be present with ANSI food protection manager certification during all hours of operation. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink. Employees must only use hand washing sinks to wash hands. CDI - Employee instructed to use hand washing sink and did so. // 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed returning from kitchen after eating. Employee donned gloves without washing his hands. Employees must wash hands upon returning to kitchen, and before donning gloves. CDI - Employee instructed to wash hands and did so correctly. REPEAT |
|
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 . Chicken dicer observed with food residue on it, but it was stored as clean. CDI - Dicer taken to 3-compartment sink to be rewashed. 0 pts. |
|
23
|
1.50
|
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 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 . Pan of chicken tenders, 2 pans of chicken, 2 bus tubs of fries, 1 pan of grape leaves, and 1 pan of spinach pies did not have date marks on them. CDI - PIC was able to back date all foods. REPEAT // 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 . Chipotle hummus in sandwich cooler was date marked as being prepared on 4-19 and had not yet been discarded. TCS ready-to-eat foods must be used within 7 days of preparation if held unfrozen. CDI - Hummus discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Bus tub of fries on TPHC were not labeled with time. CDI - Manager stated that fries were placed on TPHC at 11AM so fries were labeled and discarded at 3PM. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thermometer available at establishment. VR - Acquire a thermometer with thin diameter probe within 10 days. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of cooking oil stored on floor in closet. Bag of opened flour was not adequately protected. Bags of dry ingredients shall be adequately protected against pest contamination. Seal or place in a container with lid. REPEAT. 0 pts. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Food employee observed preparing soup. Employee had artificial nails and was not wearing gloves when working with exposed food. Ensure employees with artificial nails or nail polish wear gloves when working with exposed food. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep tables in kitchen. Wet cloths must be stored in sanitizer solution when in between uses. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on drawer cooler, upright freezer and sandwich cooler. Replace torn gaskets. REPEAT. 0 pts. |
|
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. Shelves in walk-in cooler have grease buildup on them and need additional cleaning. 0 pts. |