| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open soda can with no lid/straw. CDI by disposal of drink. All other drinks had a lid and a straw. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
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 .
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Sliced tomatoes and lettuce on make table not cooled properly prior to being place on make line.
Observed items out of temp on the make station line (see temp chart). CDI- All items replaced.
Need to create Risk Control Plan as this has been a chronic issue that needs to be abated. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 . Observed some containers date marked; Need to date mark all TCS food containers rather than one from each group. CDI by marking all containers |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups in customer service area in open display holders; these are exposed to dust, coughs and sneezes, etc. Either need solid holders for cups, or place cups in their original plastic sleeve into dispenser |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards. Need to either have these properly planed smooth, or replaced. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed middle vat of 3-compartment sink with dirty slicer, etc. stored, which puts contaminates into vat intended for clean rinsing. Keep all items to be washed on dirty drainboard or in wash vat, keep other vats clean for rinsing and sanitizing. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open; maintain dumpster doors closed when trash is in dumpster. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust on ceiling vents in both bathrooms. Assure that vent covers are cleaned such that build up of dust does not occur. |