| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 dish machine at 0 ppm Cl after x3 attempts. PIC discovered sanitizer bucket was empty. CDI - PIC re-stocked and ran machine. Concentration now reading at 100 ppm.
REPEAT: 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 x3 soiled plates at prep line and multiple plastic containers with sticky adhesive residue and food debris stored as clean on clean utensil shelving unit next to walk-in cooler. CDI - Utensils removed to be W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods > 41 F inside flip top units and lowboy unit. Refer to temperature chart. Several flip top lids left uncovered; EHS advised PIC to keep lids closed while not in use. EHS noted flip top/lowboy unit right of warmer box and prep unit unable to maintain products < 41 F. PIC discovered that the circuit breaker tripped from cleaning staff having moved the units around. CDI - Circuit breaker turned back on, products from previous day voluntarily discarded, remaining items placed on emergency TPHC. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed x2 small portioned containers of green bean casserole from 7/10/22. CDI - PIC voluntarily discarded items. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps on spread at server line. PIC confirmed that the items were brought out of refrigeration at 8am. CDI - Items time stamped. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled chemical bottle on wall mounted chemical storage shelving unit above mop sink. PIC unable to determine chemical agent. CDI - PIC voluntarily discarded product. |
|
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 cut fruit cooling inside tightly wrapped plastic bags inside walk-in cooler. According to date marking, products were placed into WIC at start of inspection. CDI - EHS educated, products uncovered and relocated to walk-in freezer for rapid cooling to < 41 F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door unable to self close, leaving > “2 gap.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present during today’s inspection. |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed containers of avocados with stickers present inside x2 flip top units. CDI - PIC took products to vegetable prep station for removal and washing. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers wet nested at storage shelving next to walk-in cooler. CDI - Utensils separated to allow proper air drying. |
|
47
|
0
|
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 heavily scored prep counter cutting board no longer smooth and cleanable. Replace. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed active leaking out of ac vent at ceiling next to dry storage shelving unit. Leaking is not on goods but on kitchen floor. Repairs needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food & drink stored inside lowboy unit, on dry storage shelving unit and on clean dish shelving unit at dish pit. CDI - Foods removed to designated area. |