| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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 present during inspection. There must be at least 1 employee with ANSI food protection manager certification during all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee adjusted face covering and then donned gloves without washing hands. Food employees must wash hands before donning gloves. Food employees must also wash hands after touching their face. CDI - Employee instructed to wash hands and did so correctly. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed cutting apple pie and was touching pie with bare hands. Employees must not contact ready-to-eat foods with their bare hands unless the food will be heated to at least 145F after touching. CDI - Apple pie discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1 hand washing sink blocked by a serving cart and another hand washing sink had a wiping cloth bucket in its basin. CDI - Cart and bucket moved. 0 pts. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Can of condensed milk was dented along top rim of can. Do not use dented cans. Separate them for discard or return to the supplier. CDI - Can segregated. |
|
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 Sanitizer at 3-compartment sink measured less than 150 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Vat emptied and refilled with dispenser that measured 200 ppm. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 10-15 small plates, robot coupe and multiple attachments, several plastic containers, several pans, deli slicer, meat mallet, and dough mixer paddle all had visible food residue on them and needed to be rewashed. CDI - Items placed at 3-compartment sink to be rewashed. REPEAT |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Container of pasta in walk-in cooler had visible mold on it. CDI - Pasta discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small sandwich cooler was not functioning. Liquid eggs (53F), shredded cheese (88F), and 2 stacks of American cheese (54F) were above 41F. Upright cooler also not functioning. Ranch (62F), blue cheese (62F), 2 buckets of sour cream (62F), and thousand island dressing (62F) were above 41F. Items that were prepared for lunch on rolling carts were sitting out at room temperature. Cole slaw (55F) and shredded cheese (59F) were above 41F. TCS foods in cold holding must be kept at 41F or less. All foods in sandwich cooler except the liquid eggs (placed in cooler 2 hours ago) were discarded. All TCS foods in upright cooler were discarded. Items on rolling carts were placed in walk-in cooler until lunch. VR - Verification required within 3 days that coolers have been repaired. |
|
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 on date marking please visit: http://meck.co/FoodSafety Container of pasta in walk-in cooler was prepared on 1-16. Container of pork was prepared on 1-25. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded. 0 pts. |
|
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. Bags of flour, rice and oats stored on floor in dry storage room. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Chef wearing watch on wrist while preparing food. Food employees must not wear jewelry on hands or wrists. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee portioning food was not wearing a hair restraint. Food employees must wear hair restraints, such as a hat or hair net. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
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. At least 5 boxes of disposable cups, lids and containers stored on the floor in storage room. 0 pts. |
|
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. Dish machine is not functioning and is awaiting repair. Establishment was not using dish machine and was already using single-service to serve all food. Continue using single-service until the dish machine has been repaired. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Additional cleaning necessary on shelves and around cooking equipment. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone sitting on clean utensil shelf. Employee personal items shall not be stored where they can contaminate clean utensils. 0 pts. |