| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee preparing food then cleaned table with wet wiping cloth then went back to food prep without a handwash. CDI hands washed. Repeat.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees turn off faucet without a barrier and recontaminate hands. CDI hands rewashed. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle handles on equipment, wipe prep table with wiping cloth, and place tray of bread in oven with same gloves. 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. Observed food handlers go from food handling on prep line to walk-in back to food line. CDI: EHS stopped food handlers and had wash hands. PIC notified by EHS to inform staff that handwashing was needed between task changing. -REPEAT- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 taziki sauce and white bean tapenade at 47.0 in front reach-in. Observed same reach-in not closed completely upon arrival. CDI: Items not prepped today were discarded. PIC stated items were used in preparation for catering event and placed back on cooling rack. Ensure doors remain closed on units. -REPEAT- Facility has made improvements on cold holding and points will remain at 1.5 points. If issue persists it will go up to full points. |
|
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 bottle of chemical above food prep sink were meat was thawing. CDI: EHS notified PIC and he moved to area below food preparation. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 mash potatoes cooling in the walk-in tightly wrapped with foil. Observed chicken salad sandwhich and roast beef sandwich on tray tightly enclosed and cooling in the walk-in unit. PIC stated potatoes would be used for an event tomorrow and sandwhiches this afternoon. CDI: PIC removed lids of containers. -REPEAT- |
|
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 food stored directly on floor in walk-in cooler/freezer (outdoor unit) including boxes of bottled wine, bottles of water, Salmon belly, a box of Natalie's juice. CDI: PIC placed all items off the floor. -0- |
|
40
|
0
|
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 employee working with food while wearing a watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with watch. Observed multiple food handlers without hair coverings or beard guards. -0- |
|
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 split gaskets throughout the establishment on units.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used to line shelving above food prep sink. CDI: PIC instructed food handler to remove all cardboard. Observed bare wood used as a repair on walk-in cooler door latch. Remove all wood or cardboard or paint any bare wood.
4-501.11 Maintain equipment in good repair. Observed 2 prep units and ice machine not in use in food kitchen. PIC stated they were turned off to conserve electricity. Observed multiple speed racks stored outside the walk-in cooler broken or not in use. Observed broken food cart. Observed reach in freezer door with broken gaskets and ice accumulation. Observed condensation on outside of same freezer door. Repair items. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken items including speed racks, food cart, and stacks of wooden pallets at dumpster. Discard items or remove from the premises. -0- |