| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (C) ) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually
operated faucet handles on a handwashing sink or the handle of a restroom door. Observed employee effectively wash hands at front area handsink, but turn off faucet with bare hands. CDI - EHS coached employee on proper hand washing procedure and observed effective corrective handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sausage stored above ready-to-eat food in reach in cooler 1. Observed PIC's personal pork chops stored above ready-to-eat food in reach in cooler 3. CDI - Reach in cooler 1 storage order was rearranged to prevent potential contamination.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen raw beef patty stored outside of it box in reach in freezer. CDI - PIC moved patty back to its container in reach in freezer. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 bacon, lettuce, fried eggs, and block mozzarella stored on prep top at 45F, 45F, 44F, and 43F, respectively. PIC verified that these items had been set on the prep top for the lunch service less than 4 hours prior. CDI - Items were rotated to the reach in freezer for corrective cooling. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw chicken cooling from prep in reach in cooler 2 in a container with the lid on. CDI - PIC removed lid to better allow chicken to cool. REPEAT
No escalation in point deduction due to noted improvement from previous inspection |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer available at time of inspection. PIC elaborated that his thermometer had been left in his jacket, which was being laundered off site at the time of the inspection. Verification will occur no later than 09/30/2022. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) wet wiping cloths throughout the kitchen and register area sitting on prep surfaces. CDI - PIC removed items from prep surfaces to soiled linen storage. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of the inspection. CDI I doors were closed prior to returning to interior premises. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soil accumulation on walls and floors of kitchen area, most notably under fixtures such as prep tables, fryers and ovens. Clean as necessary to preclude accumulation of soils. |