| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee begin to chop raw broccoli with bare hands. CDI- EHS intervened, discussed glove use with PIC and employee. Explained that even if raw broccoli is going to be cooked later, must use gloves to handle raw broccoli when cutting. CDI- PIC discarded pieces of cut broccoli, instructed employee to put on gloves before continuing to cut broccoli. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp stored behind cooked shrimp in flip top unit. Observed raw pork stored on shelving in walk in cooler, directly above raw onions on the bottom shelf. CDI- storage order corrected, shrimp moved in flip top and onions moved in walk in, no longer contamination concern. REPEAT. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed a spray bottle filled with sanitizer being used for cleaning food contact surfaces (chlorine sanitizer made in house with bleach and water), registering at 0ppm chlorine sanitizer. PIC stated that this may of been yesterdays bottle. CDI- sanitizer remade to proper concentration during inspection. |
|
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 a few containers/shakers with seasonings with no label, observed squeeze bottles with no label. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 several boxes of to-go containers stored on the floor in dry storage area. PIC stated he has been stocking up on these products due to uncertainty in supply chain. 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 gaskets on low reach in units with damage, splitting and peeling from frame. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards used for broccoli and cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable. REPEAT. |
|
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 hood system with significant grease buildup, in need of cleaning. REPEAT. |
|
56
|
0.50
|
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 employee food (PIC identified) stored among retail products in the walk in cooler. Ensure there is a designated area for employee food, away from retail product. |