| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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 drinking while in the prep area. suggest employees drink items in designated areas. Repeat. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee just come in and start filling sanitizer buckets without washing hands first. CDI hands washed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle trash bin, touch mask, and drink personal drink with gloves and continue food prep. CDI hands washed gloves changes. Gloves are a single service item that are used for only one task. If task changes at any moment a hand wash and glove change is required. |
|
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 salmon, portobello, sliced turkey, feta cheese, squash, purple cabbage, roasted red peppers, corn beef, hot ham, salami, turkey, pepperoni, roast beef, sliced ham, sliced tomatoes, red pepper hummus, lettuce and diced fruit that was holding in prep unit above 41F. PIC stated items were prepped today and used to prepare sandwiches on line. Some items were no longer used and held in prep top for holding. CDI items moved to walk in for cooling. |
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed butter, milk, nduja sausage, red pepper hummus, diced sweet potatoes that were not dated. CDI items dated. Observed ham, sliced turkey, and mushrooms dated for yesterday and prepped today. CDI dates changed. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chicken salad sandwiches that were cooling in the reach in unit. CDI items moved to walk in for proper cooling. |
|
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 yellowfin tuna that was thawing and packaged not opened. CDI packaged opened. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked and stored on dry rack. Repeat |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain TCS foods at 41F or below. Observed reach in freezer door that does not close all the way. Repair items. Observed rusted racks. Repeat. |