| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy food debris on deli slicer. PIC stated that the slicer has not been used today. CDI - All equipment/utensils cleaned during inspection. 10-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS FACILITY’S COMPLIANCE WITH FCS. |
|
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 diced sausage at 46 F inside flip top unit. Product had been used for an order and placed into unit. CDI - Item taken to walk-in cooler to cool to < 41 F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on opened container of basil pesto, mozzarella and cheddar cheese. PIC determined first use dates for cheese for not for basil pesto. CDI - Pesto voluntarily discarded & other products date marked.
REPEAT: 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 blue cheese crumbles (5/31) and beef burgers (5/27) past date marking requirement. CDI - Products voluntarily discarded. |
|
24
|
1.50
|
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 stamp on cut fruit during inspection. CDI - Product time stamped. |
|
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 sack of yellow onions stored on floor next to deli slicer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with out hair restraint preparing an omelette. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed plates faced up on dining room breakfast grab & go counter. CDI - Utensils inverted. |
|
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. Observed boxes of single-use cups stored on floor inside dry storage room. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
REPEAT: 4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. - Pf. Observed non-functional device(s) for high-temperature warewashing available. 1st thermometer read a final rinse temperature of 158 F. PIC provided new device out of package and tested it’s functionality. 2nd device resulting in a final rinse temperature of 157 F. Device provided by EHS (calibrated with both devices) resulted in a final rinse temperature of 174.6 F. 10-DAY VERIFICATION REQUIRED. ***No escalation in points due to device manufacturing error. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and earbuds case stored on wall mounted ledge of dish pit. CDI - PIC removed.
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’s food and drink stored on wall mounted ledges of dish pit. CDI - PIC removed. |