| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 few employee drinks stored above facility food items and drinks in various coolers throughout facility. CDI - Drinks moved to bottom shelving. - 0.5 - |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee handle soiled dishes, then move to putting away clean dishes without first washing hands. CDI - Hands washed, dishes moved back to be re-washed.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle personal ear buds then don gloves to handle bacon. CDI - Hands washed. - 0 - |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 bar dish machine reading 0ppm chlorine sanitizer. It was found that sanitizer container was empty. Sanitizer re-filled and machine primed on site. Machine reading 100 ppm chlorine sanitizer.
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 . Observed several items with old food debris and old sticker debris present. CDI - Items moved back to dish machine to be washed, rinsed, and sanitized. PIC to go through all dishes to pull any items with leftover sticker debris. - 1.5 - |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed steamed potatoes cooling ambiently. Potatoes showed a 0F/minute change over the course of 35 minutes. CDI - Potatoes placed in walk in cooler to rapidly cool. Normally potatoes sit out to cool ambiently while bacon finishes cooking, and then all items go to walk in cooler together. EHS recommends putting potatoes inside of walk in cooler first once they drop below 135F for cooling while bacon finishes cooking. - 1.5 - |
|
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 sanitizer container stored on prep top above reach in cooler containing food items. CDI - Sanitizer container removed. - 0 - |
|
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 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 steamed potatoes cooling ambiently. Potatoes showed a 0F/minute change over the course of 35 minutes. CDI - Potatoes placed in walk in cooler to rapidly cool. Normally potatoes sit out to cool ambiently while bacon finishes cooking, and then all items go to walk in cooler together. EHS recommends putting potatoes inside of walk in cooler first once they drop below 135F for cooling while bacon finishes cooking. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies by dish machine at bar. - 0 - |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice wand stored in direct contact with walk in freezer shelving. Outside of ice wand is a food contact surface. CDI - Ice wand moved to be washed, rinsed, and sanitized. EHS recommends placing ice want on sheet tray, or wrapping with plastic before placing back in walk in freezer. - REPEAT - 1 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal strainer with fraying metal pieces. CDI - Voluntarily discarded. - 0 - |