| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at beginning of inspection. CDI - PIC refilled dispenser. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
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 Carton of raw eggs stored above pimiento cheese in sandwich cooler. CDI - Carton of eggs moved to bottom of cooler. REPEAT. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Spatulas had not yet been washed, rinsed and sanitized at 3:30PM and establishment began using them at 11AM. Wash, rinse and sanitize in-use utensils at least every 4 hours. CDI - Spatulas taken back to be washed. 0 pts. |
|
22
|
1.50
|
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 . All TCS foods that were not prepared today and cooling in walk-in cooler measured 44-46F. PIC stated door was left open to cooler while he did inventory. Establishment took air curtains down as well a couple weeks ago. TCS foods in cold holding must measure 41F or less. CDI - Door left closed for remainder of inspection and air temperature of cooler measured 40F. Monitor TCS foods to ensure they reach 41F within 4 hours of when the order was done. Follow-up visit to be conducted this week to check walk-in cooler temperature. // Also, several other TCS foods (listed in temperature log) measured above 41F in both sandwich coolers and in drawer cooler. These items were restocked in units from walk-in cooler in the last hour so they were above 41F due to the walk-in cooler being warm. Recommend establishment move these items back to walk-in cooler once the temperature in the walk-in cooler has stabilized to cool them down. |
|
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 . Red potatoes cooling while tightly wrapped in plastic. CDI - Red potatoes vented as corrective action. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw salmon in walk-in cooler was thawed but still in vacuum packages. Remove raw fish from reduced oxygen packaging before thawing under refrigeration. CDI - PIC educated on requirement. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Condenser in walk-in cooler is leaking water onto food. Food is covered. Repair walk-in cooler so it does not contaminate food. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees not wearing hair restraints. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on prep surfaces in kitchen. Store wet wiping cloths in properly concentrated sanitizer when in between uses. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of serving trays and pans stored as clean and stacked while still wet. Allow utensils to air dry before stacking. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Torn gaskets present on sandwich cooler door and on drawer coolers. Legs of equipment in kitchen are rusting. Walk-in cooler is leaking water from condenser. Repair/replace listed equipment. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Cold water handle does not work at 1 hand washing sink in kitchen. Repair cold water handle. 0 pts. |