| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety set forth in food code are being met. During inspection, EHS observed risk factors out of compliance including repeated instances of cold holding and improper sanitization of equipment and utensils both of which are duties of PIC. CDI by education of PIC. EHS discussed with PIC the need to have certified food protection manager present and the need to train food prep staff on risk factors. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in facility during inspection. PIC, Sam, is not a certified manager. REPEAT |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in prep/dump sink at front counter in lieu of hand sink at front counter. CDI - EHS directed employee to wash hands only in hand sink. Hands re-washed in hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water dish machine set up and in use at beginning of inspection not reaching proper temperatures for sanitization in the final rinse. CDI - PIC evaluated and determined machine not set up properly. Machine filled and re-set. EHS verified operating properly and reaching necessary sanitization temperature on holding thermometer. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
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 boiled shell eggs cooked and cooled in house holding on breakfast buffet in bowl above 41f. CDI - eggs allowed to remain until end of breakfast which is within 4 hour hold time then discard. TPHC procedures may be used to hold the eggs during breakfast service. Written procedures for using TPHC have been provided during previous inspection and were provided again today.
Observed upright cooler beside bulk ice machine with elevated ambient air temperatures holding TCS foods above 41f. See chart. CDI - TCS items discarded and/or removed to alternate cooler which is holding below 41f. Do not store TCS foods in this cooler until repaired and verified to consistently hold TCS foods below 41f.
REPEAT. Full 3 point deduction. Cold holding has been noted as out of compliance during multiple inspections. Continued non-compliance with cold holding standards may result in the implementation of a risk control plan or in permit action. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 multiple open partially used packages of various shredded cheeses and pepperoni with no date marking present in upright and reach in coolers. CDI- items discarded as employee working in the area unaware of when the items were opened. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed numerous working containers of chemicals stored in speed rail immediately adjacent to in use ice bin at front bar. CDI- chemicals relocated. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed upright cooler with elevated ambient air temperature holding TCS foods above 41f. Upright coolers have been noted to have elevated air temperatures during previous inspection as well. Repair to ensure coolers are holding TCS foods below 41f consistently. Verification required within 10 days. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 for customer self service stacked unprotected on countertop at breakfast bar. No dispenser or protective sleeve in use.
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 opened partially used package of pizza boxes stored propped on floor in dry storage room. Store food packaging at least 6 inches off of floor. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top cooler with standing water filling bottom running out onto floor whenever doors are opened needs repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed establishment has no holding thermometer for testing hot water sanitizing dish machine. Thermometer must be provided by next regulatory inspection as required in 2017 food code update. CDI by education of PIC. 0 point deduction. |