| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee beverages stored on shelf with single service items and gloves. CDI - Beverages moved. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P '
Observed food employees breading raw chicken remove gloves and wear new gloves without a hand wash in between. Observed food employee wash hands for 10 seconds total. Observed food employee remove one glove after touching raw burger and wash one hand. - CDI - all food employees rewashed hands. Recommended that PIC retrain staff on proper handwashing. |
|
15
|
1.50
|
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 - Observed raw ground beef stored over pickles and other ready to eat items in reach in unit.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several containers of salsa uncovered. CDI - Items covered.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee not removing both gloves after working with raw animal foods. CDI - Food employee removed gloves and washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 slicer and dicer with debris build up. Observed several lexan and stainless steal pans with food debris and sticker residue. Ensure that all utensils are properly cleaned. CDI - Items taken to dish machine for wash, rinse, sanitize. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 meatloaf (45F), grit cakes (43F), romaine (43F), cantaloupe (50F) and cheese (48F) throughout the facility. CDI - Items discarded. Observed shredded lettuce, lettuce leafs, salsa, and tarter sauces out of temperature in unit under heat lamp. Unit is leaking and requires repair. Verification required for unit repair. Recommend adding lids to unit if possible. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed turkey links with time of 8AM. CDI - Links discarded. Ensure the proper times are on the product. |
|
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 glade spray and WD 40 in dish pit area. Items moved. |
|
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 chicken stored in deep containers with lids. Chicken within parameters but methods should be adjusted to ensure compliance. Observed chicken salad mixed and cooling with lids. Observed foods prepared today stored on prep tops. Foods shall be properly cooled to ensure compliance with cold holding temperatures. Discussed several methods of cooling with PIC to ensure compliance. CDI - All methods changed. |
|
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 some flies in the back door area and beverage area. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed fruits stored in bin with some build up. Ensure foods are stored in containers that are clean. |
|
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 unit under heat lamp severely leaking from unit doors. Observed foods on left side at 50F. Repair unit to maintain proper temperatures. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed cleaning needed on exterior of equipment and inner components of unit. Cleaning needed on shelving in walk in cooler. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leaking at three comp sink and handsink at the prep table. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.111 Keep storage areas and bins for waste in good repair.
Observed dumpster doors open and food debris on ground. Clean as often as necessary and maintain doors closed. |